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Petticoat Tails (Scottish) breads, scottish 8 oz flour 4 oz cornflour or rice flour 4 oz butter 4 oz icing sugar 1 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 Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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