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Petticoat Tails
15 ounces sifted flour
5 1/4 ounces butter
4 tablespoons milk
3 heaped Tbsp sugar
2 teaspoons caraway seeds, optional
Mix caraway seeds, if being included, with flour. Melt butter in
milk. Make a well in centre of flour, pour in liquid, add sugar.
Mix very well, knead, not too much, to amalgamate thoroughly. Roll
out on lightly floured board to 1/4 thick. Place dinner plate upside
down on top of pastry, cut round edges. Remove plate, cut small
circle from centre using a wine glass, reserve. Score remaining
pastry deeply into 8 segments, not cutting through. Place pastry
circle and segments on greased paper on flat sheet. Bake in oven,
350 F (177 C), about 20 minutes, or until crisp and golden. Cool
on wire rack, dust with sugar. Serve with round cake in middle,
'petticoat tails' around it.
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Shortbread 18