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

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