Preparation info

  • Makes

    1–1½ dozen

    petticoat tails
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A small proportion of rice flour is used along with the flour to give the shortbread a crisp sandy texture. The amount used varies according to personal taste.


  • 100 g/4 oz plain flour
  • 50 g/2


Sift the flour and rice flour on to a clean pastry board. Cream the butter and sugar and add to the flour mixture. Using the fingers work the blended butter into the flour. At first the mixture will become crumbly, but continue rubbing in until the mixture forms a shortbread dough. Roll the dough out or press into a mould – see below.

Set the shortbread in the centre of a very moderate