Tantallon Cakes(scottish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Flour,
4 ounce: Cornflour or rice flour,
4 ounce: Butter,
4 ounce: Caster sugar,
pn Bicarbonate ssoda,
1 tsp: 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 1/2 inch thickness. Cut
into rounds with a 2 1/2 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
Source from luhu.jp
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 1/2 inch thickness. Cut
into rounds with a 2 1/2 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
Source from luhu.jp