Scottish Petticoat Tails

This is your traditional rounds of crumbly shortbread, scattered with sugar and scored into segments.

Perfect for entertaining

Ingredients:

225g (8oz) Flour
110g (4oz) Cornflour or Rice Flour
110g (4oz) Butter
110g (4oz) Icing Sugar
Caster Sugar for Dredging

Method:

Preheat the oven to 180°C; 350°F; Gas 4.
Butter a baking sheet.
Cream the butter and icing sugar together in a bowl.
Sift in the flours and work into a smooth dough (if the dough is too dry add a little water or milk to moisten).
Divide into two, roll out on a floured surface and shape into two thin rounds.
Place on the sheet and prick all over with a fork, mark each round into 6 triangles.
Bake for about 20-25 minutes until pale golden in colour.
Sprinkle with the caster sugar while still warm.
Allow to cool on a wire rack.