Tantallon Cakes
This is a good shortbread variation, despite its misleading name. Tantallon Castle is a ruined stronghold, now a national monument, several miles east of North Berwick.
8 oz plain flour (225 g)
1 tbsp rice flour
4 oz butter (100 g)
1 oz caster sugar (25 g)
1 tsp grated lemon rind
Preheat the oven to 325°F/170°C or gas mark 3.
Sift the flour into a bowl.
Take out one tablespoonful and replace this with one tablespoonful of rice flour.
Now add the sugar and lemon rind.
Finally work in the butter with your hands. It may be easier to turn it out onto a board to do this, but it should come together into
a lump the consistency of putty.
Place on a floured board and press with your hands, not with a rolling pin, till it is about half an inch (1 cm) thick. Cut into rounds about one and a half inches (4 cm) diameter.
Place on a greased baking sheet and bake in a cool oven for about 25-30 minutes.
Sprinkle thickly with caster sugar while still hot.
Return
To Scottish Cooking
