Tantallon Cakes is a traditional Scottish recipe for a scalloped-edged shortbread biscuit (cookie) from the Tantallon region of East Lothian. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Tantallon Cakes.
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This is a from of shortbread peculiar to the Tantallon region of East Lothian. Traditionally they were cut with a scalloped-edged cutter.
Ingredients:
120g flour
120g cornflour (or rice flour)
120g butter
120g caster sugar
pinch of bicarbonate of soda
1 tsp grated lemon zest
2 eggs
icing sugar (for dusting)
Method:
Cream the butter and sugar together until pale and creamy. Beat the eggs well and add the eggs, flour, bicarbonate of soda and lemon zest to the creamed butter a little at a time; ensuring that they are combined well each time. When you are done you should have a stiff dough that you can tip out onto a floured surface. Dust a little flour on top then roll out to about 1cm thick.
Cut into rounds with a scalloped pastry cutter and place on a well-oiled baking tray. Cook in an oven pre-heated to 200°C (400°F/Gas Mark 6) for 20 minutes until they're a light golden colour. When done transfer to a wire rack and dust with icing sugar when completely cold.
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