15 ounces sifted flour
5-1/4 ounces butter
4 tablespoons milk
3 heaped tablespoons sugar
2 teaspoons caraway seeds (Optional, only used in some parts of Scotland)
Mix caraway seeds, if being included, with flour. Melt butter in milk. Make a well in centre of flour, pour in liquid, add sugar. Mix very well, knead, not too much, to amalgamate thoroughly. Roll out on lightly floured board to 1/4 thick. Place dinner plate upside down on top of pastry, cut round edges. Remove plate, cut small circle from centre using a wine glass, reserve. Score remaining pastry deeply into 8 segments, not cutting through. Place pastry circle and segments on greased paper on flat sheet. Bake in oven, 350 F (177 C), about 20 minutes, or until crisp and golden. Cool on wire rack, dust with sugar. Serve with round cake in middle, ‘petticoat tails’ around it.
Mary, Queen of Scots was said to be very fond of these crisp little biscuit (cookie) like cakes. Arguments over whether the name derives from the French ‘petites gatelles’ (little cakes) or from the shape of ladies’ petticoats in the old Scottish Court wane before their crunchy tastiness!