Petticoat Tails
These traditional Scottish shortbread biscuits date back beyond the 12th century. The triangles fit together into a circle and were the same shape as the pieces of fabric used to make a full-gored petticoat in Elizabethan times. The biscuits got their name because in those days the word for a pattern was a 'tally', and so the biscuits became known as 'petticote tallis.
Ingredients
- 4 oz butter softened
- 2 oz caster sugar plus extra for dredging
- 5 oz plain flour
- 2 oz ground rice
Instructions
- in a medium bowl, cream the butter and sugar together until pale and fluffy.
- Gradually stir in the flour and ground rice. Draw the mixture together and press into an 18 cm (7 inch) round sandwich tin.
- Prick well all over, pinch up the edges with a finger and thumb. Mark into 8 triangles with a sharp knife. Bake at 170°C (325°F) mark 3 for about 40 minutes, until pale straw in colour.
- Leave in the tin for 5 minutes, cut into 8 triangles, then dredge with caster sugar. Remove from the tin when cold. Store in an airtight container.
Calories: 219 kcal
Carbohydrates: 26 g
Protein: 2 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 102 mg
Potassium: 31 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 354 IU
Calcium: 8 mg
Iron: 1 mg