Walkers Shortbread Petticoat Tails ~ 150 g
Walkers Shortbread Petticoat Tails gain their distinctive shape and name by resembling the pieces of fabric used to create the elaborate petticoats of the 12th century. Including the petticoats of Mary Queen of Scots. These delicious Shortbread Petticoat Tails have the delicious Walkers taste. They’re perfect for making a snack, with lunch or sharing with tea. It’s a compliment tea: either black, green or flavored tea.
Walkers bakes Shortbread Petticoat Tails to perfection in the heart of the Scottish highlands using only the best ingredients such as pure creamery butter and the finest flour.
Petticoat Tails have a delicious buttery taste unlike any other. With a crunchy yet crumbly texture with a pure butter taste achieved through Walkers 100-year-old family recipe using the finest natural ingredients.
Allergy advice conatians cereals containing gluten, eggs, milk & wheat. May also contain nuts. Suitable for vegetarians and certified Kosher OUD. Store in a cool dry place.
Petticoat Tails Peach Parfaits with Maple Cinnamon Whipped Cream
You will need an extra long spoon for these to make sure you get a bite of cookie, peaches and whipped cream!
Ingredients: 4 Large peaches, 1/4 C Light brown sugar, 1 1/2 tsp Cinnamon, 1/4 tsp Nutmeg, 1/4 Cup Chopped walnuts, 2 tbsp Unsalted butter, 1 tsp Pure vanilla extract, 1 tbsp Spiced rum (optional), 2 Cups Walkers Shortbread Crumbs (2 boxes).
For the Whipped Cream: 2 Cups Heavy whipping cream, 3 tbsp Pure maple syrup, 1 1/2 tsp Cinnamon, Caramel to drizzle and Walkers Shortbread Petticoat Tails for garnish.
Directions: (1) Wash and slice peaches into thin slices. Toss peaches with brown sugar, cinnamon, nutmeg and walnuts to ensure all peaches are thoroughly coated. (2) In a skillet over medium-high heat, melt butter and continue to stir until butter turns to a golden brown (3-5 minutes). Add peaches to browned butter followed by vanilla extract and rum. Use a spatula to turn peaches over to coat with butter. Simmer over medium-high heat for 10-12 minutes until peaches are soft but not mushy. Stir occasionally to prevent them from sticking to the bottom of the pan. Once finished, allow to cool completely. (3) While the peaches are cooking, use a food processor to grind up shortbread into a fine crumb.
For best results making homemade whipped cream: (1) Place mixing bowl and whisk in the freezer for 10 minutes before hand. The added coldness helps keep the whipping cream cool while it is mixing. Using the wire whisk attachment, whip heavy cream on medium-high speed for several minutes until stiff peaks form. (2) Slowly add maple syrup one tablespoon at a time, ensuring that each tablespoon is well mixed before adding the next. (3) Add cinnamon. Feel free to add more for a more intense cinnamon taste.
To assemble the parfaits: (1) Spoon about 1/2 cup of shortbread crumbs in the bottom of each glass. Divide peaches evenly among the 4 glasses and top with whipped cream. (2) Garnished these with caramel drizzle and with Walkers Petticoat Tail Shortbread. Serve immediately or keep refrigerated until ready to serve