Recipe - Petticoat Tails

350 g Plain flour (12 oz)
170 g Butter (6 oz)
50 g Granulated sugar (2 oz)
4 tablespoon 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 kneat it lightly. Divide the dough in
half then roll the halves out directly onto a baking tray into 9inch
rounds using a large plate as a guide. Flute the edges.

Cut out a 2inch 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.

From: Janet Warren, A feast of Scotland, 1990, ISBN 1850511128

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini