This is a good shortbread variation, despite the name.

More of a cross between shortbread and a scone. Served cold it acts as a delightful biscuit. Or it can be served hot and buttered or with cream and berries piled high as a dessert.

It honours one of Scotland’s most formidable fortifications.

‘Tantallon Castle’ is a ruined stronghold, built with only a singular wall on the coast for defense. The other three sides are sheer cliff drops to the sea. Located several miles east of North Berwick in East Lothian, it is now a national monument.

It was the home of the most powerful and ruthless “Red Douglases”, the Earls of Angus until it was destroyed by Oliver Cromwell in 1651.


4 ozs of flour
4 ozs of cornflour (cornstarch) or rice flour
4 ozs of butter
4 ozs of caster sugar (fine granulated sugar)
Pinch of bicarbonate of soda
1 level teaspoon of grated lemon rind
2 eggs
Icing sugar (frosting) for dusting


Cream the butter and sugar together until it is pale and creamy.
Beat the eggs well.
Add the sifted flour, bicarbonate of soda, lemon rind and beaten eggs in small amounts to the butter and sugar, and ensure they are well combined each time.
Turn the dough onto a floured surface and after shaking a little flour on top, roll out to about a ½ “-¼ “ thick.
Cut into biscuit/cookie sized rounds with a scalloped pastry cutter.
Place on a well greased/oiled baking tray and cook in a pre-heated oven at 200C/400F for 20/25 minutes until light golden brown.
Cool on a wire rack and then dust with icing sugar.
Store in an airtight container.


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