Petticoat tails (scottish)
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Petticoat tails (scottish)
  Scottish  
Last updated 6/12/2012 12:50:40 AM. Recipe ID 12130. Report a problem with this recipe.
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      Title: Petticoat tails (scottish)
 Categories: Breads, Scottish
      Yield: 12 Servings
 
      8 oz Flour
      4 oz Cornflour or Rice Flour
      4 oz Butter
      4 oz Icing Sugar
           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
 




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Recipe ID 12130 (Apr 03, 2005)

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