Petticoat tails (scalloped shortbread)
Round crisp pastries cut into fan-shaped wedges have crimped decorative edges and a crisp, flaky texture.
Ingredients
butter
4 oz (120 g)
caster sugar
2 1/4 oz (70 g)
soft flour
5 1/2 oz (165 g)
rice flour
1/2 oz (15 g)
Instructions
1
Make the pastry dough
Cream the butter and sugar until light and fluffy. Sift the rice flour and soft flour together, then fold into the creamed butter and sugar, mixing gently until a smooth dough forms.
2
Divide and shape the dough
Divide the dough into 4 equal portions, roll each into a ball, then roll out on silicone paper into rounds approximately 5 inches in diameter.
3
Add decorative edge
Use your fingers or small tongs to press a scalloped edge around each round. Transfer to a baking sheet, then prick the surface all over with a fork.
4
Score the dough
Use a knife to cut each round into 6 equal wedges, cutting only halfway through the thickness of the dough.
5
Bake the shortbread
Bake at 420°F (215°C) until golden brown.
