Shortbread
Sift the flours into a bowl and add the sugar. Work in the butter with your fingertips – keep it in one piece and gradually work in the… Read More »
Easter Biscuits
Cream the butter and sugar together in a bowl until pale and fluffy, then beat in the egg yolk. Sift the flour, salt and spices together over the… Read More »
Coconut Macaroons
Line 2 baking sheets with non-stick baking parchment. Whisk the egg whites in a bowl until stiff but not dry. Lightly fold in the icing sugar. Gently stir… Read More »
Shrewsbury Biscuits
Cream the butter and sugar together in a bowl until pale and fluffy. Add the egg yolks and beat well. Stir in the flour, grated lemon rind and… Read More »
Caraway Biscuits
Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg and mix to a… Read More »
Inverness Gingernuts
Put the flour, ginger, spice, oatmeal, sugar and bicarbonate of soda in a bowl and mix together. Heat the treacle and butter in a pan until melted. Pour… Read More »
Apple Buns
These can be served hot or cold. You will need 500 g / 1 lb cooking apples to make 300 ml / 1/2 pint thick apple purée. Ground… Read More »
Petticoat Tails
This is reputed to have been a favourite of Mary Queen of Scots and some people say its charming name is a corruption of the French ‘petites gatelles’… Read More »
Oatcakes
These are as vital to a Scotsman as crusty bread to a Frenchman. They are served with honey, marmalade or jam for breakfast, or with crowdie (highland curd… Read More »
Chocolate Dominoes
These look amusing if they are arranged on a board as if they are really dominoes. Chocolate Butter Cream I ; Chocolate Butter Cream II ; Glace Icing Sift the… Read More »
