LOCATION: Recipes >> Cookies Bar >> Shortbread 27
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Shortbread 27
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Petticoat tails
350 g plain flour (12 oz)
170 g butter (6 oz)
50 g granulated sugar (2 oz)
4 tb milk
Sift the flour into a bowl and stir in the sugar. Gently heat the
butter and milk together and as soon as the butter has melted stir
the liquid into the flour to make a soft but not sticky dough.
Turn it onto a floured surface and knead it lightly. Divide the
dough in half then roll the halves out directly onto a baking tray
into 9-inch rounds using a large plate as a guide. Flute the edges.
Cut out a 2-inch circle from the centre but leave it in place.
Divide the outer ring into eight, keeping the inner circle whole.
Sprinkle with granulated sugar and bake at 180 oC (350 oF) for
about 30 minutes or until golden brown and crisp.
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