Petticoat Tails
Ingredients
- 200 grams plain flour
- 50 grams icing sugar (powdered sugar)
- 75 grams butter
- 25 grams lard
- 2 tsps caraway seeds
Instructions
Preheat oven to 350F / 180C / Gas 4. Sift flour and sugar into a bowl. Add butter and lard, and rub in completely. Add caraway seeds; turn out onto a board, and knead till firm. Roll out to 5mm thickness into a circle (or cut out a circle). Cut into wedges the size you want and bake for 20-30 minutes until the shortbread is pale golden brown. Dredge with caster sugar while still hot.
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