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 :)