Title: Tantallon Cakes
Categories: Irish Cookie
Yield: 1 Batch

		** British Measurements **
4	oz	Plain flour
4	oz	Rice flour
	pn	Bicarbonate of soda
4	oz	Butter
4	oz	Caster sugar
1	ts	Lemon rind; finely grated
2		Eggs; beaten

Sift the flours and bicarbonate of soda. Cream the butter and sugar. Add a little of the egg and a spoonful of the flour, creaming thoroughly before adding more egg and flour. Continue until all the flour and the eggs have been mixed in. Add the lemon rind. The dough should be fairly stiff.

Roll out thinly and cut rounds using a scalloped cutter.

Bake for about 30 minutes at 350øF / 180øC / gas mark 4.

Sprinkle with caster sugar as they leave the oven. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

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