Petticoat Tails

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Petticoat Tails Ingredients

375 g Plain flour (12 oz)	125 g Caster sugar (4 oz)
1 pn Salt	175 g Butter (6 oz)
2 ts Caraway seeds	4 tb Milk

Instructions for Petticoat Tails

These recipes are from Scottish Shortbread, 25 favourite recipes, by Mary Macdonald. Ive tried her Ginger Shortbread when having a 2-hour cooking class with 6-year-olds at my sons school. Very good. Preheat the oven to 180 C/350 F/Gas 4. Sift the flour with the salt into a bowl. Mix in the caraway seeds and the sugar. Melt the butter in the milk but do not overheat. Mix it into the flour and knead lightly. Roll out on a floured board into a round just over 1/2 cm/1/4 in thick. Invert a dinner plate on top and cut around with a sharp knife. Using the forefinger of one hand and the forefinger and thumb of the other hand, pinch a fluted edge all round. Cut out a round in the centre of the cake with a tumbler and cut the surrounding circle into 8 wedged to make the petticoat tails. Line a baking sheet with greaseproof paper and place the biscuits on top. Bake for about 20 min or until crisp and golden. Posted to TNT - Prodigys Recipe Exchange Newsletter by david young on Feb 23, 97.

Main Ingredient: OatsCuisine: Uncategorized

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