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 A Traditional Scottish Recipe for Petticoat Tails

 



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Scotch Petticoat Tails Ingredients

One eighth of a peck of white flour. (1eighth peck is about 2 pints or 1 lb 3 ounces (550 g) of flour.)
Quarter-ounce of caraway seeds (optional)
6 (168 g) ounces of melted butter
Eighth pint (75 ml) of milk
One and a half ounces (40 g) of white sugar


Scotch Petticoat Tails Method

  Mix the caraway seeds with the flour. (Optional)

  Make a hole in the middle of the flour, and pour into it the butter melted in the milk and the sugar.

  Knead the mixture, but not too much, or it will become tough.

  Roll the mixture out in a round shape, rather thinly.

  Place the mixture on a dinner plate and cut by running a paste-cutter round the plate.

  Cut a cake from the centre of this one with a small saucer or large tumbler.

  Keep this inner circle whole, but cut the outer one into eight petticoat tails.

  Bake at 300 OF (150 OC) on a tray for around an hour or until the petticoat tails are light brown.

  To protect the edges of the cake from burning, you may wish to protect with extra greaseproof paper.

  Serve the round cake in the middle of the plate, and the petticoat-tails as radii round it onto wire trays to cool.



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