Tantallon cakes(scottish)

Yield: 4 Servings



beaten Icing sugar for dusting Set oven to 375F or Mark 5. Grease a baking sheet. Cream the butter and sugar together in a bowl. Add the sifted flours bicarbonate of soda lemon rind and the beaten eggs in small amounts ensuring that the mixture is . well combined each time. Turn out the dough on to a floured surface knead gently and roll out to 1/2 inch thickness. Cut into rounds with a 2 1/2 inch pastry cutter. Transfer to the baking sheet and bake fro 20-25 minutes until light golden in colour. Cool on a wire rack and dust with icing sugar. From the booklet Scottish Teatime Recipes

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