Frances Bissell

Rose-scented petticoat tails

Preparation info
  • Makes

    3 to 4 dozen

    dozen
    • Difficulty

      Easy

Appears in
The Floral Baker: Cakes, Pastries and Breads
The Floral Baker

By Frances Bissell

Published 2014

  • About

These are miniature versions of Scottish short-bread petticoat tails, so-called because of their shape.

Ingredients

  • 115 g/4 oz/1 stick unsalted butter
  • 50

Method

Cream the butter and sugar, stir in the flour and ground rice, and add just enough rosewater to make a stiff paste. Roll out to ½ cm/¼ inch thick. Cut into 7.5 cm/3 inch circles, and then cut a 1 cm/½ inch