#scottishbaking

TRADITIONAL SCOTTISH SHORTBREAD (using the Kilo Shortbread mould)

Ingredients:

200g plain flour 100g caster sugar 50g cornflour 200g butter

Method:

Preheat oven to 170C

Put the flour, sugar and cornflour in a bowl. Cube the butter, add to the flour and rub in till it resembles breadcrumbs. Knead it together to form a smooth dough over a lightly floured surface. You may think at first that this will never come together but trust me, some elbow grease will get you there.

Dust the mould with icing sugar or plain flour (this is very very important). Take the dough and press in to the mould making sure it is completely covered and even. 

Cook for 30 - 35 minutes till it is golden. Take the mould out of the oven and leave it rest for 30 minutes. With a butter knife slowly pry the edges. Turn the mould upside down to a cooling rack, sprinkle with caster sugar and let it cool completely. I recommend cutting it while it is warm as its less likely to crumble and break.

My mould was bought from Lakeland but this has now been discontinued. I have found it here tho.

OVEN SCONES

I had only done scones once in my life and they came out terrible so  was absolutely over the moon to see these come out good :)

This is just your basic scone recipe but I am sure I will be following up with a few variations, fruit, cheese... So easy to make and great to have in the freezer as a back up just incase you have people over.

Ingredients:

16oz S.R flour 1 tsp salt 3 oz butter or marg 1/2 pint of milk 4 tbsp caster sugar 1 egg or milk to brush on the scones

Method:

Preheat the oven to 220C/425F/Gas 7 (200C Fan).

Mix flour and salt. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add sugar. Stir in milk to a soft light dough. 

Roll out ¾ inch (2cm) and cut. I used a small scone cutter and this amount made 20 small scones which I prefer to big ones.

TIP Do not twist the scone cutter when cutting the scones apparently this makes them rise less.

Brush the top of the scones with egg or milk and place on grease proof paper on two baking trays. Bake near top of oven for about 10 minutes or until golden brown.

Leave to cool. Store in an air tight container for a few days or freeze.

I tend to freeze mine and take them out when I need them, just let them defrost and lace in the oven for a few minutes to warm up before serving.

ROCK BUNS

I am not a big fan of sultanas in sweets, i much prefer them in savoury dishes but my family and Gareth are a big fan so I thought I would try these out.

These rock buns have orange rind which is a bit unusual, they remind me of Spanish bakes but if you prefer to stick with the traditional just take the orange out. 

Ingredients:

8oz plain flour Pinch salt 2 tsps baking powder 4 oz butter 4 oz caster sugar grated rind of an orange 4 oz sultanas 1 egg

Method:

Place in a bowl the flour, salt, baking powder and butter. Mix to fine breadcrumbs like you would do when doing crumble topping.

Add the rest of the ingredients and combine. You might think there isn’t enough liquid but don’t worry, just persevere and it will come together.

Take a tablespoon of the mixture, be rough, you don’t want balls, just rough little mountains and place on two baking trays lined with baking paper. This recipe makes 12 rock buns so place 6 in each sheet.