PAUL HOLLYWOOD'S SCOTTISH SHORTBREAD TANTALLON CAKES
Try Paul Hollywood's traditional shortbread recipe for Tantallon cakes this Burns night.
Categories vegetarian birthday party baking snack
Time 1h45m
Yield 1
Number Of Ingredients 8
Steps:
- Beat the butter and icing sugar together until light and fluffy in a bowl, then beat in the egg yolk, followed by the lemon zest.
- Sift the flour, cornflour and bicarbonate of soda together. Stir them into the butter and sugar mixture a spoonful at a time, then bring the mixture together into a dough and knead briefly until smooth.
- Line two baking trays with baking parchment. Roll out the dough on a lightly floured surface to a 5mm thickness. Using a 6.5cm fluted cutter, stamp out rounds and place them on the lined baking tray, pressing the trimmings together and roll them out again to make more biscuits as necessary.
- Prick the biscuits all over with a fork and chill for 30 minutes; this helps to prevent spreading in the oven. Heat the oven to 180 degrees C / gas mark 4.
- Bake the biscuits for 10-12 minutes, until they are just starting to colour. Leave them on the baking tray for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar before serving, if you like.
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