Tantallon Cakes
Named after the ruined
castle of Tantallon in East Lothian, these are not cakes at all but a
variation on shortbread.
Traditionally, they were cut with a scalloped
edged cutter.
Ingredients:
4 oz flour
4 oz cornflour (cornstarch) or rice flour
4 oz butter
4 oz caster sugar (fine granulated sugar)
Pinch of bicarbonate of soda
Level teaspoon of grated lemon rind
2 eggs
Icing sugar (frosting) for dusting
Method:
Cream the butter and sugar together until it is pale and creamy.
Beat
the eggs well. Add the sifted flour, bicarbonate of soda, lemon rind and
the beaten eggs in small amounts to the butter and sugar, ensure that
they are well combined each time. Turn the dough onto a floured surface
Shaking a little flour on top, roll out to about a half to a
quarter inch thick. Cut into biscuit/cookie sized rounds with a scalloped
pastry cutter (if you have one) Place in a well greased/oiled baking
tray
Bake in a pre-heated oven at 200°C (400°F, Gas Mark 6) for 20/25 minutes,
until light golden colour.
Adjust the cooking time if you have a fan-assisted
electric oven.
Cool on a wire rack and dust with icing sugar/frosting
when cool.
Store in an airtight container.
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