Petticoat Tails (scottish) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Flour,
4 ounce: Cornflour or Rice Flour,
4 ounce: Butter,
4 ounce: Icing Sugar,
Caster Sugar for Dredging,
Directions:
: Set the oven to 350F/Gas 4. Grease a baking sheet. Cream the
butter and icing sugar together in a bowl. Sift in the flours and
work into a smooth dough; if the dough is too dry a little water can
be added to moisten. Divide into two. Roll out on a floured surface
and shape into two thin rounds. Place on the sheet and prick all over
with a fork. Mark each round into 6 triangles. Bake for about 20-25
minutes until pale golden in colour. Sprinkle with the caster sugar
while still warm. Cut into the triangles and cool on a wire rack.
:
:: From the booklet Scottish Teatime Recipes :: Typed in for you by
Ray Watson
Source from luhu.jp
butter and icing sugar together in a bowl. Sift in the flours and
work into a smooth dough; if the dough is too dry a little water can
be added to moisten. Divide into two. Roll out on a floured surface
and shape into two thin rounds. Place on the sheet and prick all over
with a fork. Mark each round into 6 triangles. Bake for about 20-25
minutes until pale golden in colour. Sprinkle with the caster sugar
while still warm. Cut into the triangles and cool on a wire rack.
:
:: From the booklet Scottish Teatime Recipes :: Typed in for you by
Ray Watson
Source from luhu.jp