Petticoat tails

Yield: 1 servings

Measure Ingredient
350 grams Plain flour (12 oz)
170 grams Butter (6 oz)
50 grams Granulated sugar (2 oz)
4 tablespoons Milk

Sift the flour into a bowl and stir in the sugar. Gently heat the butter and milk together and as soon as the butter has melted stir the liquid into the flour to make a soft but not sticky dough.

Turn it onto a floured surface and kneat it lightly. Divide the dough in half then roll the halves out directly onto a baking tray into 9-inch rounds using a large plate as a guide. Flute the edges.

Cut out a 2-inch circle from the centre but leave it in place. Divide the outer ring into eight, keeping the inner circle whole. Sprinkle with granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until golden brown and crisp.

From: Janet Warren, A feast of Scotland, 1990, ISBN 1-85051-112-8 Submitted By R.GAGNAUX@... (RENE GAGNAUX) On 12-12-95

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