Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven (petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French for little cakes[5]); individual round biscuits (shortbread rounds); or a thick (¾" or 2 cm) oblong slab cut into fingers.