Prep 15 mins
Cook 25 mins
Found online from the booklet Scottish Teatime Recipes; posting for ZWT6 (Great Britian/Scotland).
- 4 ounces flour
- 4 ounces cornflour or 4 ounces rice flour
- 4 ounces butter
- 4 ounces caster sugar
- 1⁄8 teaspoon bicarbonate of soda
- 1 teaspoon level grated lemon rind
- 2 eggs, beaten
- icing sugar, for dusting
- Set oven to 375 degrees F.
- Grease a baking sheet.
- Cream the butter and sugar together in a bowl.
- 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.
- Cut into rounds with a 2 1/2 inch pastry cutter.
- Transfer to the baking sheet and bake for 20-25 minutes until light golden in color.
- Cool on a wire rack and dust with icing sugar.
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.