Petticoat Tails

Ingredients

• a quarter of a pound of butter
• two ounces of castor sugar
• half a pound of flour

Method

1. 1

   Soften the butter before the fire and mix it well with the sugar.

2. 2

   Work in the flour, make it into a ball, roll out to the size of a dinner plate, raise the edge like a saucer, and mark the edge with strokes using a feather.

3. 3

   Mark a circle in the middle with a wine-glass and divide into eight sections.

4. 4

   Bake on the girdle and cut according to the divisions marked.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 376. The excerpt below is the record exactly as published.

Petticoat Tails. — This cake is a great favourite in Scotland; the name is merely a corruption of petits gateaux tailles. Take a quarter of a pound of butter, soften it before the fire, and mix it well with two ounces of castor sugar. Work into it half a pound of flour

Cook this with the app: pantry check, scaling, and the assistant.