Ingredients.
8 oz. Plain flour
Method.
Preheat oven to 375 F.
Ingredients.
6 oz. Plain flour
Method.
Preheat oven to 350 F.
Ingredients.
¼ cup mild extra virgin olive oil
Method.
Preheat oven to 350 F.
Ingredients.
8 oz. Plain flour
Method.
Preheat oven to 350 F.
Ingredients.
1 ½ lb. Plain flour
Method.
Preheat oven to 350 F.
Ingredients.
6 oz. butter
Method.
Preheat oven to 350 F.
Ingredients.
6 tbs. honey
Method.
Grease 7" square baking tin.
4 oz. Plain flour
Method.
Preheat oven to 350 F.
Ingredients.
4 oz. Plain flour
Method.
Preheat oven to 375 F.
Ingredients.
4 oz. Plain flour
Method.
Preheat oven to 350 F. Abernethy Biscuits.
½ tsp. Baking powder
3 oz. butter
3 oz. Castor sugar
1 tsp. caraway seeds
1 beaten egg
milk
Sift the flour and baking powder into a bowl.
Rub in the butter.
Stir in the sugar and caraway seeds.
Mix with the beaten egg and enough milk to make a stiff dough.
Turn onto a floured board and roll out thinly.
Cut into rounds and prick centres with a fork.
Bake on a greased baking tray for 10 min.
Ayrshire Shortbread.
6 oz. Rice flour
6 oz. Castor sugar
pinch of salt
6 oz. butter
1 egg
1 tbsp. top of milk
Mix together the flours, sugar and salt.
Rub in the butter until the mixture is like fine breadcrumbs.
Lightly beat the egg and mix with the top of the milk.
Make a well in the centre of the flour mixture and pour in the egg and milk.
Knead until a soft pastry is formed.
Sprinkle pastry board with a little rice flour and roll pastry out thinly.
Prick with a fork and cut into rounds or fingers.
Place on greaseproof paper on baking tray.
Bake until golden brown.
Cool on a wire tray.
Biscotti (Cranberry/Pistachio or Cherry/Almond).
¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon (scant) almond extract
2 large eggs
1¾ cups unsifted, unbleached flour
¼ teaspoon fine sea salt
1 teaspoon baking powder
½ cup dried cranberries (or dried cherries)
1½ cups unsalted shelled pistachios (or almonds ) slivered or coarsely chopped
Line a cookie tray with baking parchment.
Beat the olive oil and sugar together.
Add the vanilla, almond extract and eggs and beat until the mixture is completely blended.
Mix together the flour, salt and baking powder with a hand whisk.
Gradually blend the flour mixture to the egg mixture.
Slowly beat in the cranberries and pistachios (or cherries and almonds ).
Divide the dough in half.
On the cookie sheet, form each half into a log about 12 inches long and 2 inches wide.
Space the logs about 4 inches apart.
Bake on a rack in the centre of the oven for about 35 min. or until the logs are light brown.
Remove from the oven and reduce heat to 275 F.
Let the logs cool on the baking sheet for 10 minutes.
With a long metal spatula, remove the logs to a cutting board.
Use a long sharp knife to cut the logs on the diagonal into ¾ inch slices.
Stand upright on their sides on the cookie sheet and return to the oven for 10 min.
Cool the biscotti on a rack and store in a tin between sheets of waxed paper.
Cadzow Butter biscuits.
½ tsp. salt
4 oz. butter
cold water
Sift flour and salt into a bowl.
Work butter in lightly with fingertips.
Mix to a firm dough with cold water.
Roll out to 1/8” thick.
Cut into rounds and prick with a fork.
Bake until golden brown.
Cool on a wire rack.
Spread with butter and sprinkle with caraway seeds.
Forfar Shortbread.
3 oz. Rice flour
1 lb. butter
4 oz. Castor sugar
Combine the flours and rub in the butter.
Stir in the sugar.
Turn onto a floured board.
Knead the mixture thoroughly with the hand into a smooth dough.
Shape into rounds and notch the edges with the forefingers and thumbs.
Place on greaseproof paper on baking tray.
Bake until golden brown.
Cool on a wire tray.
Hamilton Gingerbread.
6 oz. brown sugar
6 oz. treacle
1 lb. self raising flour
2 tsp. powdered ginger
1 tsp. baking soda dissolved in a little water
milk
Cream together butter, sugar and treacle.
Sieve together the flour and the ginger.
Stir into treacle mixture, together with baking soda and enough milk to make a soft, dropping consistency.
Pour into a 10” square greased and lined cake tin.
Pour into a 8” greased and lined tin and bake for 1 ½ hours.
Hunny Nut Surprise.
4 tbs. crunchy peanut butter
3 oz butter
8oz broken biscuits
Boil together butter and honey.
Remove from heat and stir in broken biscuits.
Spread mixture into tin and press down firmly.
Leave to cool and cut into squares.
2 level tsp. Baking powder
½ level tsp. salt
4 oz. Rolled oats
2 oz. Castor sugar
3 oz. Treacle
4 oz. Butter
some coarse oatmeal
Sieve together flour, baking powder and salt then add rolled oats.
Put sugar, treacle and butter into a saucepan and heat until just melted.
Mix this into the flour until all the ingredients are combined.
Press into a 7” greased sandwich tin .
bake for 20 min.
Sprinkle with coarse oatmeal.
Cut into wedges before the mixture cools.
Perkins.
2 oz. butter
4 oz. Fine oatmeal
3 oz. Caster sugar
1 tsp. Baking soda
½ tsp. cinnamon
½ tsp. Ground ginger
½ tsp. Mixed spice
3 tsp. Syrup
1 oz. Blanched almonds
Prepare a greased baking sheet.
Sieve the flour and rub in the butter.
Mix in all other ingredients except the almonds and syrup.
Mix to form a dough with the syrup.
Spoon pieces the size of a walnut onto a baking sheet, leaving room to spread and flatten with a fork.
Place half an almond on each.
Bake for 10 min. or until crisp.
Cool on a wire rack.
Scotch Shortbread.
2 oz. Castor sugar
4 oz. butter
2 oz. Rice flour
Combine the flours and sugar in mixing bowl.
Work in the butter until the dough is the consistency of shortcrust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Cut into portions and shape into four rounds.
Place on greaseproof paper on a baking tin.
Prick with fork.
Bake for 30 min.
Allow to cool on baking tray.