Tantallon Cakes Recipe
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 200g Plain Flour (1 and 1/2 Cups)
- • 50g Corn Flour (1/3 Cup)
- • 1/2 tsp bicarbonate of soda
- • 125g Butter (1/2 Cup)
- • 75g Caster Sugar (1/2 Cup)
- • 1 Large Egg
- • 1 Lemon (Zest)
Preparation Steps
Preheat oven to 180C/350F
Cream butter and sugar together in the bowl
Add your egg, and whisk it into your mixture.
Zest your lemon into the mix, once whisked.
Combine flour and bicarbonate of soda and mix everything into a dough. At this stage, you may need to use your hands to combine it all.
Using your rolling pin, roll the dough out onto a floured surface. You're looking for a thickness of 5-10mm all over. This will make sure your Tantallon Cakes all cook and look the same.
Use your crinkle-edge cutter to cut out as many cakes as you can from your dough. Remove the remainder of the dough and roll it out again. Use your cutter again to cut out more cakes until you have used all of your dough.
Cover your baking tray with a sheet of baking paper. This will make it easier for you to remove the cakes once baked.
Using a butter knife or a spatula, lift each Tantallon Cake onto your covered baking tray.
Prick each cake with a fork with any pattern you like but do keep it simple.
Bake in the preheated oven for 10-12 minutes.
Once cooked, remove from the oven, dust with sugar then and allow to cool.
We find that they taste even better the following day, but try your Tantallon cakes with a good, strong cup of tea and let us know what you think.