Scottish (Scotland) Cake and Puddings Ideas
Traditional Tantallon Cakes Recipe
These cakes were named after the ruined castle of Tantallon in East Lothian. However, they are not cakes (in the traditional sense) at all but a variation on shortbread.
4 oz flour
2 eggs (beaten)
grated lemon rind(about 1 teaspoon)
4 oz caster sugar
4 oz cornflour
4 oz butter
pinch bicarbonate of soda
Pre heat oven to 375F. Grease a baking tray then mix the butter and sugar together in a bowl. Add all the flours by sifting. Then add the bicarbonate of soda, lemon rind and the beaten eggs mixing as introduced. Ensure the ingredients are well mixed together.
Turn the dough out on to a floured surface and knead gently then roll out to approx ½ inch thickness. Cut into rounds with a 2 or 2&1/2 inch cutter. Then transfer them onto the baking tray and bake for 20-25 minutes until light golden brown. Cool on a wire rack and dust with icing sugar if to taste.
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For US to UK equivalents for food weights and measurements see this rough guide
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