Tantallon cakes(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Flour |
| 4 | ounces | Cornflour or rice flour |
| 4 | ounces | Butter |
| 4 | ounces | Caster sugar |
| pinch | Bicarbonate ssoda | |
| 1 | teaspoon | Level grated lemon rind |
| 2 | Eggs, beaten | |
| Icing sugar for dusting | ||
Directions
Set oven to 375F or Mark 5. Grease a baking sheet. Cream the butter and sugar together in a bowl. Add the sifted flours, bicarbonate of soda, lemon rind and the beaten eggs in small amounts, ensuring that the mixture is . well combined each time. Turn out the dough on to a floured surface, knead gently and roll out to ½ inch thickness. Cut into rounds with a 2½ inch pastry cutter. Transfer to the baking sheet and bake fro 20-25 minutes until light golden in colour. Cool on a wire rack and dust with icing sugar.
From the booklet Scottish Teatime Recipes