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Scottish Butterfly Cakes

6 oz. (150 g.) self raising flour.
4 oz. (100 g.) butter.
4 oz. (100 g.) caster sugar.
2 eggs.
1 teaspoon (5 ml.) grated lemon rind.
1 tablespoon (15 ml.) milk.

1/4 pint (125 ml.) whipping cream.
1 teaspoon (5 ml.) caster sugar.
Few drops vanilla essence.
Icing sugar


Cream the butter and sugar until the mixture is light and
fluffy. Lightly beat the eggs and add one at a time. Sieve the flour. Fold the flour and grated lemon rind into the mixture. Add the milk to give a soft, dropping consistency. Bake in a moderately hot oven ( 375°F, 191°C, gas mark 5 ) for 15 minutes until the cakes are golden brown and firm to the touch. When cool, cut the top off each cake. Whip the cream and add the caster sugar and vanilla essence. Place a teaspoonful of cream on each cake and replace the cut tops. Dredge with icing sugar.

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