1929 Scottish Tantallon Cakes Recipe - Old Cookbook Show - Glen And Friends CookingToday on the Old Cook Book Show we tackle another old Scottish recipe and try to lay to rest a myth of Scottish cooking... Prior to WW2 Scottish cooking included a lot of Rice, and a lot of Rice flour.Tantallon Cakes(Old Edinburgh Recipe)Flour, rice flour, butter, sugar, bicarbonate of soda, lemon, eggs.Mix together four ounces of flour, four ounces of rice flour, and a pinch of bicarbonate of soda. Cream four ounces of butter with four ounces of sugar. Beat two eggs and add these alternately with the flour to the butter and cream. Flavour with lemon. Make into a stiff dough, roll out thinly, and cut with a small scalloped round into biscuits. Bake for half an hour in a fairly hot oven. When cool, dust them with fine white sugar.#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShowGlen & Friends Cooking,recipe,cooking with glen,scottish cooking,traditional scottish recipes,tantalon cakes recipe,traditional scottish shortbread recipe,scottish shortbread,scottish history,scottish cooking history,old cookbook show,100 year old recipes,old cookbooks,historical recipes,historical cooking,history of food,traditional scottish cooking,19th century cooking,18th century cooking,scottish recipes,tasting history,shortbread recipe
