Petticoat Tails
Source of Recipe
the web
Recipe Introduction
These traditional Scottish shortbread biscuits date back beyond the 12th century. The triangles fit together into a circle and were the same shape as the pieces of fabric used to make a full-gored petticoat during the reign of Elizabeth I. The name came from the word for the pattern which was ‘tally’, the biscuits became known as ‘petticoat tallis’.
List of Ingredients
Butter - 110g (4 oz), softened
Caster sugar - 50g (2 oz), plus extra for dredging
Plain flour - 150g (5 oz)
Ground rice - 50g (2 oz)
Recipe
Pre-heat oven to 170 °C / 325 °F / Gas 3.
Cream the butter and sugar together, until pale and fluffy.
Gradually stir in the flour and ground rice. Draw the mixture together and press into an 18 cm (7 inch) sandwich tin.
Prick well all over, pinch up the edges with a finger and thumb. Mark into 8 triangles. Bake for 40 minutes until pale straw in colour.
Leave in the tin for 5 minutes, cut into 8 triangles, then dredge with caster sugar. Remove from the tin when cold. Store in an airtight container.
Makes 8.
|
|
member logon
