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Tantallon Cakes

Prep Time20 minutes
Cook Time15 minutes
Course: Dessert, Snack
Cuisine: Scottish
Keyword: Biscuit, Cookies, Traditional
Servings: 20 biscuits
Author: Baking with Granny

Equipment

  • Large Bowl
  • Wooden Spoon
  • Zester Grater
  • Sieve
  • Baking Sheets
  • Fluted Round Cutter 6cm
  • Wire Rack

Ingredients

  • 100 g Caster Sugar
  • 150 g Block Margarine or Butter
  • Zest of 1 Lemon
  • 1 Free-range Egg
  • 200 g Plain Flour
  • 50 g Corn Flour
  • 1/4 tsp Bicarbonate of Soda
Metric (UK) - Cups (US)

Instructions

  • Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease of couple of baking sheets with a little excess margarine/butter. Set aside.
  • Cream together the margarine/butter and sugar in a large bowl until it becomes light & fluffy.
  • Add the egg & lemon zest, and mix until well combined.
  • Sift the flour, cornflour and bicarbonate of soda and mix to form a dough - you may need to use your hands. Tip the dough onto a lightly floured worktop, and gently knead until smooth.
  • Roll your dough to around 5mm thick and cut with a fluted edge cookie cutter. Transfer each biscuit to your pre-greased baking trays and prick each one with a fork on top.
  • Bake in your pre-heated oven for around 12-15 minutes until the edges of the biscuits are golden.
  • Remove from the oven and sprinkle a little excess caster sugar over each biscuit. Leave to cool on the baking sheets until cool enough to touch, before transferring to a wire rack to cool completely.