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Traditional Scottish
Shortbread
Now,
you do not really expect me to give that away,
do ya'
But
here are some other traditional recipes that you
will enjoy.
***
Traditional Caramel Shortbread
Caramel
Shortbread is often called "Millionaires'
Shortbread" - presumably because it is so
rich.
Ingredients
(Biscuit Base):
8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) butter
30z (75g or half US cup) caster (fine white) sugar
Ingredients (Filling):
2oz (25g or ½ US stick) butter
2oz (25g or between a ¼ and a ½
US cup) soft brown sugar
A large tin of condensed milk
Ingredients
(Topping):
8oz (200g or one US cup) light brown chocolate
Method:
Rub the butter and flour together in a bowl until
you have a mix which is similar to breadcrumbs.
Stir in the sugar. Spread the mixture evenly into
a 9" (23cm) square tin which has been lined
with baking parchment. Bake in a pre-heated oven
at 170C/340F (160C/320F if fan assisted) for approximately
35 minutes until it is golden brown. Allow the
base to cool.
Heat the filling ingredients together in a pot,
making sure that you stir it constantly (otherwise
it will stick!) until it begins to simmer. Continue
stitting until it thickens (which it should do
in a few minutes). Spread the filling evenly over
the base and again allow to cool.
Melt the chocolate so that you can spread it over
the filling.
When it has cooled and you are ready to eat it,
cut up into squares or rectangles with a sharp
knife.
***
Traditional
Sultana Cake
This
recipe makes a moist cake which keeps well in
a tin.
Ingredients:
8 ounces sultanas (seedless white raisins)
4 ounces butter or firm butter (cut up into small
pieces)
6 ounces sugar
6 ounces self raising flour (known also as all-purpose
flour with baking powder)
2 small eggs (beaten)
2 ounces chopped nuts (optional)
A few drops of almond essence
Pinch of salt
Method:
Cover the sultanas in water and let them soak
over-night. Bring the water and sultanas to the
boil and then strain off the water. Mix in the
butter while the sultanas are still hot.
Mix
in the sugar, beaten eggs and almond essence.
Sift in the flour and salt and then add in the
chopped nuts (if desired). Mix well.
Grease
an 8" round baking tin and line the bottom
with greased, greaseproof paper (vegetable parchment
or waxed paper). Pour in the cake mixture and
smooth the top.
Bake
in a moderate oven at 180C/350F/Gas Mark 4 for
30 minutes. Reduce the heat to 150C/300F/Gas Mark
2 until the centre is firm to the touch. Empty
cake from the baking tin and store in an air-tight
container.
***
The
Cook's Guide
A Collection of Conversions and Terms
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