Free Recipe Petticoat Tails 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Petticoat Tails 2 Recipe
375 g Plain flour (12 oz)
1 pn Salt
2 ts Caraway seeds
125 g Caster sugar (4 oz)
175 g Butter (6 oz)
4 tb Milk
Petticoat Tails 2 Preparation
These recipes are from Scottish Shortbread, 25 favourite recipes, by Mary Macdonald. I”ve tried her Ginger Shortbread when having a 2-hour cooking class with 6-year-olds at my son”s 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 – Prodigy”s Recipe Exchange Newsletter by david young <griffi@zoo.co.uk> on Feb 23, 97.
Cooking Temperature:
Recipe Serves: 1
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