The cakes are named after the ruined castle of Tantallon in East Lothian. They are not true sponge cakes, but a different type of shortbread. They were traditionally cut with a scalloped edged cutter. Why not visit our listing of the cake’s namesake,Tantallon Castle, at the following link? Tantallon Castle
Ingredients
4 oz/113 g flour 4 oz/113 g cornflour or rice flour 4 oz/113 g butter 4 oz/113 g caster sugar Pinch of bicarbonate of soda 1 level teaspoon of grated lemon rind 2 eggs Icing sugar for dusting
Method
Place the butter and sugar in a bowl and cream well. Beat the eggs. Add the sifted flour, bicarbonate of soda, eggs and lemon rind in small amounts to the butter and sugar. Make sure they are thoroughly mixed each time until you have formed a dough.
Turn the dough onto a floured surface and roll out to about a half to a quarter inch thick. Cut into biscuit sized rounds with a scalloped pastry cutter.
Place in a well greased/oiled baking tray and cook in a pre-heated oven at 200C/Gas Mark 6/400F for 20 - 25 minutes until light golden. Cool on a wire rack and dust with icing sugar when cool. Store in an airtight container.
