Tantallon cakes



  • A type of shortbread made with flour, butter and caster sugar (8:4:1) and lemon zest with roughly 1/20th of the flour replaced with rice flour. All the ingredients are kneaded together to a stiff paste and formed by hand into rounds 4 cm in diameter and 1 cm deep. These are baked on a greased oven tray at 170°C for 25 to 30 minutes and sprinkled with caster sugar while still hot.