Petticoat Tails Recipe
How about one great recipe suggestion to attempt today? This Petticoat Tails is too good to be missed, so mark it. You can serve Petticoat Tails as a yummy Snack. Dish up this Petticoat Tails for a meal today and see it simply vanish.
Ingredients
175 g/6 oz butter, softened
75 g/3 oz caster sugar
225 g/8 oz plain flour
25 g/1 oz cornflour
Pinch of salt
Caster sugar to sprinkle
Directions
Grease a 20 cm/8 in fluted flan ring placed on a baking tray or a loose bottom flan tin.
Cream the butter with the sugar until very soft, light and fluffy.
Sift together the flour, cornflour and salt, then gradually work these dry ingredients into the creamed mixture.
Press into the prepared ring or tin and smooth the surface with the back of a warm metal spoon.
Prick all over with a fork and mark the round into eight equal portions.
Chill for 1-2 hours.
Bake the shortbread in a moderate oven (160C, 325F, gas 3) for 50 minutes, or until it is a pale straw colour.
Cut through between the portions while hot and sprinkle the caster sugar evenly over the top.
Leave to cool in the ring or tin for a few minutes before transferring the biscuits to a wire rack to cool completely.
Variation Hazelnut fingers: press the shortbread mixture into a shallow 20 cm/8 in square cake tin and cover with 175 g/6 oz sliced or roughly chopped hazelnuts.
Cream the butter with the sugar until very soft, light and fluffy.
Sift together the flour, cornflour and salt, then gradually work these dry ingredients into the creamed mixture.
Press into the prepared ring or tin and smooth the surface with the back of a warm metal spoon.
Prick all over with a fork and mark the round into eight equal portions.
Chill for 1-2 hours.
Bake the shortbread in a moderate oven (160C, 325F, gas 3) for 50 minutes, or until it is a pale straw colour.
Cut through between the portions while hot and sprinkle the caster sugar evenly over the top.
Leave to cool in the ring or tin for a few minutes before transferring the biscuits to a wire rack to cool completely.
Variation Hazelnut fingers: press the shortbread mixture into a shallow 20 cm/8 in square cake tin and cover with 175 g/6 oz sliced or roughly chopped hazelnuts.
