Scottish Petticoat Tails - cooking recipe

Ingredients

8 ounces flour
4 ounces cornflour or 4 ounces rice flour
4 ounces butter
4 ounces icing sugar
caster sugar, for dredging

Preparation

Preheat oven to 350\u00b0F.
Grease a baking sheet.
In a mixing bowl, cream butter and icing sugar.
Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
Divide into 2 equal portions.
Roll out on a floured surface and shape into two thin rounds.
Place round on prepared baking sheet and prick all over with a fork.
Mark each round into six triangles.
Bake for 30 to 25 minutes until pastry becomes a light golden colour.
Sprinkle with castor sugar while pastry is warm.
Cut into triangles according to marks made and cool on wire rack.