Petticoat Tails (Shortbread)

• Makes: 8

• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients
• 4 oz (100g) butter, softened
• 2 oz (50g) caster sugar, plus extra for dredging
• 5 oz (150g) plain flour
• 2 oz (50g) ground rice

• Method
• In a medium bowl, cream the butter and sugar together until pale and fluffy.
• Gradually stir in the flour and ground rice.
• Draw the mixture together and press into an 18 cm (7-inch) round sandwich tin.
• Prick well all over, pinch up the edges with a finger and thumb.
• Mark into 8 triangles with a sharp knife.
• Bake at 170 c/325 f/gas mark 3 for about 40 minutes until pale straw in colour.
• Leave in the tin for 5 minutes, cut into 8 triangles, then dredge with caster sugar.
• Remove from the tin when cold.