CookEat Recipe
Scotch Flat Loaf Cake with Nuts and Citron
A thin butter-rich, eggless loaf-shaped shortcake with chopped nuts and candied citron, baked until lightly golden.
Method
Steps
Step 1
Heat the oven to 175 °C and line a flat 25 by 18 cm baking tray. Cream softened butter and sugar until lighter, then mix in chopped walnuts and shredded citron.
Step 2
Sift flour with baking powder and work it into the butter mixture just until a cohesive stiff dough forms; do not add egg or milk.
Step 3
Press into a shallow rectangular loaf approximately 1.3 cm thick, flattening uneven edges but leaving a handmade surface. Bake 25–30 minutes until set and lightly golden at the edges.
Step 4
Cool at least 20 minutes before slicing into twelve small bars so the eggless short cake does not crumble excessively.
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