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Print this Recipe    Shortbread 28

Petticoat Tails

200 g plain flour
50 g icing sugar (powdered sugar)
75 g butter
25 g lard
2 tsp caraway seeds

Preheat oven to 350F / 180C / Gas 4.

Sift flour and sugar into a bowl. Add butter and lard, and rub in
completely. Add caraway seeds; turn out onto a board, and knead
till firm. Roll out to 5mm thickness into a circle (or cut out a
circle). Cut into wedges the size you want and bake for 20-30
minutes until the shortbread is pale golden brown. Dredge with
caster sugar while still hot.

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