Thursday, 12 March 2009

Petticoat tails

One of the nicest ways to bake shortbread is to make Petticoat Tails; so-called as the patterns forked on before baking emulate lace trimmings on petticoats. Very classic, very Scottish, very tasty!

8oz plain flour
6oz butter
4 oz granulated sugar
extra sugar

Place flour and sugar in a bowl, and rub in butter until it resembles fine crumbs, then work all ingredients together until it holds; turn out on to lightly floured board, knead very lightly and roll out to a circle shape - neaten it by using a knife around an upturned teaplate. Carefully lift the round on to a baking tin. Using a sharp knife, score the round into six; decorate with a fork - use the tines around the outer edge and prick the inner triangles. Repeat with the rest of the dough. I got two circles out, then a third one from lightly kneading the trimmings from them together and repeating the cutting and forking. Sprinkle sugar over the top.
Bake in a moderate oven until lightly browned and crisp. Cool on the tin, then break along lines into triangles. Serve with a good cup of tea :)


MelMel said...

They look yummy!

I'd love a good cup of tea and two of those!


Jayne said...

Thank you so much for the February giveaway - the socks are beautiful - so soft!

I have an award over at my blog if you wish to accept it.

Love Jayne xxxx

oddny said...

Off topic really but another successful carrot cake :)
Thanks once again!

Rowan said...

They look so good, I only make shortbread at Christmas these days - too many calories in them I'm afraid. It would be fine if I was disciplined enough to eat just one....

Tom said...

Did you check back to your BHG query to see if a simple fix will get the sidebar up?

MrsL said...

TOM! Thankyou so much:) I have a big smile now, very pleased that it's been righted.

Thanks for the link too, I hadn't been back to check the BHG yet, so that is much appreciated.

You're a star.