Tantallon cakes recipe
Tantallon Cakes recipe
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♼
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Ingredients
| 125 g | plain flour |
| 125 g | cornflour |
| 125 g | unsalted butter |
| 125 g | caster sugar |
| 1 pinch(es) | bicarbonate of soda |
| 1 tsp | lemon zest |
| 2 medium | eggs |
| icing sugar, for dusting |
Instructions
Preheat oven to Gas Mark 6, 200°C, 400°F.
Cream butter and sugar together in a bowl until light and fluffy.
Beat the eggs until frothy. Add the flour, bicarb, zest and eggs in small amounts to the butter and sugar and ensure that they are well incorporated each time.
Turn out the dough onto a lightly floured surface and roll out to about ¼ inch or 6mm thick.
Cut into biscuit with a 2½-3 inch, 6-7.5cm scalloped edge cutter and place on a well greased baking tray. Bake for about 20-25 minutes until light golden in colour. Cool on a wire rack and dust with icing sugar.
Store in an airtight container.
Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Tantallon cakes recipe
Recipe type: xarchivex
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