Title: Petticoat Tails (Scottish)
Categories: Bread 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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