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by Pudding Pie Lane
Recipe for 'Petticoat tails'
Adapted from The Great British Book of Baking
Makes about 18, if you use a heart mug-turned-biscuit-cutter
Ingredients
200g unsalted butter, very soft
75g icing sugar
300g plain flour
icing sugar, food colouring, and writing icing, to decorate
Preheat the oven to 180C
Sieve flour and icing sugar into a bowl. Rub in the butter which should have been cut into small pieces, till it resembles fine breadcrumbs. Knead to form a smooth ball.
Lightly sprinkle a work surface with icing sugar and roll mixture into a circle 20cm/8" diameter. Use biscuits cutters to cut into desired shape.
Place on a baking sheet, and bake in the preheated oven for about 18 to 20 minutes, until lightly golden and crisp all over. If necessary, rotate the trays halfway through the baking time so that the shortbreads cook evenly.
Ice with any kind of icing you want, but make it pretty
Store in an airtight container.
* * *
The biscuits aren't red,
And the icing isn't blue,
But they are still sweet,
And you can bake them too :)
Though the biscuits can go soggy,
The icing can stick,
I made them fresh today,
So you better eat them quick!
* * *
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