Paul Hollywoods Scottish Shortbread Tantallon Cakes Recipes

PAUL HOLLYWOOD'S SCOTTISH SHORTBREAD TANTALLON CAKES

Paul Hollywood's Scottish shortbread Tantallon cakes image

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

Ingredients

100 g unsalted butter, softened
100 g icing sugar, plus extra for dusting
1 large egg yolk
Grated zest of ½ a lemon
100 g plain flour
100 g cornflour
1/4 tsp. bicarbonate sode
A 6.5cm pastry cutter

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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