Orangey Petticoat Tails

cook 20 mins
  • 350 g (11 1/2 oz) pack chilled cookie dough with orange or plain chocolate chunks
  • flour, for dusting
  • 1–2 teaspoons orange-flavoured sugar or granulated sugar, for sprinkling (optional)
  • Roll out the cookie dough on a floured surface to fit a 23 cm (9 inch) loose-bottomed fluted tart tin. Press gently into the tin so that the edge rises up slightly.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes, or according to the packet instructions, until golden. Using a sharp knife, carefully cut the cookie into 8 wedges while still in the tin. Prick the surface all over with a fork to resemble shortbread petticoat tails.
  • Turn out of the tin, leaving the wedges on the loose tin base. Place on a wire rack and leave to cool. Serve sprinkled with the sugar, if liked.
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