PETTICOAT TAILS

Preparation 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 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. Store in an airtight container.