Paul Hollywood's Tantallon Cakes Recipe

Click to rate
(9 ratings)

Paul Hollywood Tantallon Cakes
Makes18–20
SkillEasy
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins

Extract taken from Paul Hollywood’s British Baking, published by Bloomsbury, £25, hardback
Photography © Peter Cassidy

Method

  1. 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.
  2. 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.
  3. Line 2 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 trays, pressing the trimmings together and re-rolling them to make more biscuits as necessary.
  4. Prick the biscuits all over with a fork and chill for 30 minutes; this helps prevent them spreading in the oven. Heat the oven to 180°C/Gas 4.
  5. Bake the biscuits for 10-12 minutes, until they are just starting to colour. Leave them on the baking trays for 5 minutes, then transfer to a wire rack to cool. Dust with icing sugar before serving, if you like.

Ingredients

  • 100 g unsalted butter, softened
  • 100g icing sugar, plus extra for dusting (optional)
  • 1 large egg yolk
  • Grated zest of ½ lemon
  • 100g plain flour
  • 100g cornflour
  • ¼ tsp bicarbonate soda