Recipe Inspiration

Petticoat Tails Makes 16  

250 g (9 oz) Be-Ro Plain Flour
75 g (3 oz caster sugar
175 g (6 oz) butter

1 Heat oven to 160C, 325F, Gas Mark 3. Grease a baking tray.
2 Mix flour and sugar in a bowl, rub in butter.
3 Knead well to form a smooth paste.
4 Divide into two equal parts, shape and flatten into 2 x 18 cm (7 inch) rounds, about 1 cm (½ inch) thick.
5 Mark top into 8 portions, decorate edges and prick with a fork. Place on baking tray and bake or 30 minutes until pale and golden.
  N.B.A shortbread mould may be used. Mix together 1 x 5 ml spoon (1 tsp) of flour and 1 x 5 ml spoon (1 tsp.) of caster sugar. Grease the mould with oil and evenly sprinkle in half the mixture. Press shortbread into the mould and turn out onto a baking sheet before baking.