Name: Petticoat Tails
Ingredients: 15 ounce sifted flour; 5 1/4 ounce butter; 4 tablespoon milk; 3 heaped Tbsp sugar; 2 teaspoon caraway seeds, optional

Petticoat Tails

Ingredients

15 ounces sifted flour
5 1/4 ounces butter
4 tablespoons milk
3 heaped Tbsp sugar
2 teaspoons caraway seeds, optional

Instructions

Mix caraway seeds, if being included, with flour. Melt butter in milk. Make a well in centre of flour, pour in liquid, add sugar. Mix very well, knead, not too much, to amalgamate thoroughly. Roll out on lightly floured board to 1/4 thick. Place dinner plate upside down on top of pastry, cut round edges. Remove plate, cut small circle from centre using a wine glass, reserve. Score remaining pastry deeply into 8 segments, not cutting through. Place pastry circle and segments on greased paper on flat sheet. Bake in oven, 350 F (177 C), about 20 minutes, or until crisp and golden. Cool on wire rack, dust with sugar. Serve with round cake in middle, 'petticoat tails' around it.