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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.

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