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    You are in: Home / Recipes / Tantallon Cakes (Scottish) Recipe
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    Tantallon Cakes (Scottish)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    AZPARZYCH's Note:

    Found online from the booklet Scottish Teatime Recipes; posting for ZWT6 (Great Britian/Scotland).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 375 degrees F.
    2. 2
      Grease a baking sheet.
    3. 3
      Cream the butter and sugar together in a bowl.
    4. 4
      Add the sifted flours, bicarbonate of soda, lemon rind and the beaten eggs in small amounts, ensuring that the mixture is well combined each time Turn out the dough on to a floured surface, knead gently and roll out to 1/2 inch thickness.
    5. 5
      Cut into rounds with a 2 1/2 inch pastry cutter.
    6. 6
      Transfer to the baking sheet and bake for 20-25 minutes until light golden in color.
    7. 7
      Cool on a wire rack and dust with icing sugar.

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    Ratings & Reviews:

    • on September 20, 2010

      55

      These were a cross between a shortcake and a scone - I put all the dough into the tin, pressed it out and then cut it into squares to save time and it worked really well. These are versatile and could be served buttered hot or with cream and berries piled on top for dessert. A lovely little recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tantallon Cakes (Scottish)

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 554.5
     
    Calories from Fat 240
    43%
    Total Fat 26.7 g
    41%
    Saturated Fat 15.5 g
    77%
    Cholesterol 153.9 mg
    51%
    Sodium 279.5 mg
    11%
    Total Carbohydrate 72.0 g
    24%
    Dietary Fiber 2.8 g
    11%
    Sugars 28.6 g
    114%
    Protein 8.2 g
    16%

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