These delicious „cakes“ are not actually cakes, but shortbread biscuits named after the semi-ruined castle of Tantallon in East-Lothian, Scotland. They are a variation to traditional Scottish shortbread with a nice lemony twist and just an ideal tea companion. Dust with a bit of icing sugar before serving if you like and dunk it!
Ingredients (for approximately 20-25 biscuits):
- 100 grams of butter (room temperature)
- 100 grams of icing sugar
- 1 large egg yolk
- grated zest of 1 lemon
- 100 grams of cake flour (German type 405)
- 100 grams of cornflour
- 1/4 of a teaspoon of baking soda
- For decoration: 1 tablespoon of icing sugar
- With an electric mixer, beat the butter until very fluffy and white.
- Stir in the icing sugar with a soft baking spoon. Beat vigorously until you obtain a creamy mix.
- Beat in the egg yolk and the lemon zest.
- Pass the flour and cornflour through a fine mesh. Mix with the baking soda. Stir into the butter and sugar mix in small batches.
- When well mixed, knead until you have a smooth dough. Check by pressing down the dough with the palm of your hand whether it is homogenous.
- Line two baking trays with parchment paper. Roll out the dough ca. 0.5 cm thick. Use a round crinkle edge cutter to cut out the biscuits (the shape of the pastry cutter I used is actually not quite right but it is somewhat close enough). Place them on the baking trays.
- Prick each biscuit with a fork three times to form a pattern. Chill for at least 30 minutes before baking to avoid that the biscuits spread wide during baking.
- Pre-heat the oven to 180 degrees Celsius (top and bottom heat). Bake one tray after the other for approximately 10 to 12 minutes until the biscuits just start to colour.
- Let cool off completely.
- If you like, dust with a bit of icing sugar before serving. Preserve in an airtight container.