This is a recipe that has been a part of my family as long as I can remember. It was always in the biscuit tin when we went on holidays and my Mum made it for many a summer fair, various picnics and parties. I remember making it with her as a child on rainy afternoons, in fact it was what earned me my first Brownie badge. I made it along with a cup of tea before ironing a tea towel at a local old lady’s house to earn my homemaker badge. I must have known then that a future in food was awaiting me.
As an entrepreneurial 15 year old I somehow negotiated with the manager of our school canteen that I would supply her a couple of trays of this yummy shortbread every week for a pretty decent wedge of cash. My poor Mum ended up buying all the ingredients and making it for me for months until she sat me down to have a word about the fact she never saw any of the profits.
So as an apology (20 years late – sorry Mum) I will give her the glory she deserves and share this recipe with you.
I made this batch this morning to serve with frozen berries and white chocolate sauce (from our new Dinners in 30 class) for dessert tonight as we have friends coming over. You can either make it as a round and cut it into wedges (petticoat tails) or in a swiss roll tin (cookie sheet) and cut it into rectangular bars. It also freezes well, handy if you need to stop yourself eating it all at once.