Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Flour |
| 4 ounces | Cornflour or Rice Flour |
| 4 ounces | Butter |
| 4 ounces | Icing Sugar |
| \N \N | Caster Sugar for Dredging |
: Set the oven to 350F/Gas 4. Grease a baking sheet. Cream the butter
and icing sugar together in a bowl. Sift in the flours and work into a smooth dough; if the dough is too dry a little water can be added to moisten. Divide into two. Roll out on a floured surface and shape into two
thin rounds. Place on the sheet and prick all over with a fork. Mark each
round into 6 triangles. Bake for about 20-25 minutes until pale golden in
colour. Sprinkle with the caster sugar while still warm. Cut into the triangles and cool on a wire rack.
:
:: From the booklet Scottish Teatime Recipes :: Typed in for you by Ray
Watson