Scottish Tantallon Cakes

110g (4oz) Flour
110g (4oz) Cornflour or Rice flour
110g (4oz) Butter
110g (4oz) Caster sugar
2 Eggs, beaten
1 tsp grated lemon rind
Pinch Bicarbonate of soda
Icing sugar for dusting

Preheat oven to 190°C: 375°F: Gas 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.
Turn out the dough on to a floured surface, knead gently and roll out to a thickness of ½ inch.
Cut into rounds using a 2½ inch pastry cutter.
Transfer to the baking sheet and bake for 20-25 minutes or until light golden.
Cool on a wire rack and dust with icing sugar.
Serves 4

Baking Recipes

Scottish Tantallon Cakes