Scottish Recipe Petticoat Tails

Scottish Recipe Petticoat Tails

Scottish Recipe Ingredients:

One eighth of a peck of white flour. (1eighth peck is around 2 pints or 1 lb 3 ounces (550 g) of flour.)

Quarter-ounce of caraway seeds (discretionary)

6 (168 g) ounces of softened spread

Eighth 16 ounces (75 ml) of milk

One and a half ounces (40 g) of white sugar

Scottish Recipe Instructions:

Blend the caraway seeds with the flour. (Discretionary)

Make an opening in the flour, and fill it the margarine dissolved in the milk and the sugar.

Massage the combination, yet not to an extreme, or it will become intense.

Carry the blend out in a round shape, rather meagerly.

Put the combination on a supper plate and cut by running a glue shaper round the plate.

Cut a cake from the focal point of this one with a little saucer or enormous tumbler.

Keep this internal circle entire, yet cut the external one into eight slip tails.

Heat at 300 OF (150 OC) on a plate for close to an hour or until the slip tails are light brown.

To shield the edges of the cake from consuming, you might wish to safeguard with extra greaseproof paper.

Serve the round cake in the plate, and the slip tails as radii round it onto wire plate to cool. Appreciate !

Scottish Recipe Petticoat Tails VIDEO