Shortbread

 1 1/4 cups butter ~ 2/3 cups sugar ~ 3 3/4 cups flour 

Rub butter into flour, add sugar, knead and press mixture together with 

fingertips until it forms a smooth ball.  Roll out to fit baking pan 

(cookie sheet, cake pan etc)

Flute the outer ring and prick all over with a fork.  Baking shelf

third from top of oven at 335 for 45-55 minutes

Dundee Cake

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

5 eggs

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup dried black currants

3/4 cup golden raisins

1/2 diced mixed candied fruit

1/2 cup ground blanched almonds

1 tbsp grated orange zest

28 whole blanched almonds

In a large bowl, cream butter and sugar until light and fluffy.  Add egggs, one at time

beating after each addition.  Sift in flour and baking powder and salt, adding

alternately with currants, raisins, candied fruit, ground almonds, and

orange zest.  Mix thouroughly.  Turn into a greased and lighttly

floured 8 inch round cake pan.  Arrange whole almonds to concentric

circles on top of the cake.  In a pre-heated  300 degree oven, bake for

1.5 hours, until a tester inserted into the center comes out clean.  Let cool in the

pan for ten minutes.  Remove from pan.  Put on a wire rack to cool.  Wrap in foli.

Leave in a cool dry place to "mellow" for a few days.  Or store in an air thight

container.  To serve, cut into slices.  Makes one 8 inch round cake.

The Art of Scottish American Cooking by Kay Shaw Nelson

Bakewell Tarts 

For a 13' x 9" pan

1 1/2 pastry crusts

1 jar jam (Raspberry or Strawberry work but Raspberry is traditional)

4 oz self - rising flour

4 oz. sugar

2 eggs

2 tsp. almond essence

Line each pan with pastry.  Spread jam over the pasty. 

Make cake batter by creaming butter and sugar until smooth and light.

Add beaten eggs alternateively with the flour.

Add the almond essence.  Spread over the jam.

Bake at 375 for 30 minutes.

When cool, cover with thick icing and sprinkle with almond flakes.

Cut into 15 minutes and wrap individually in cling film.

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Empire Biscuits

6 ounces butter ( 1.5 sticks)  ~ 1/2 cup cornstarch 

1 1/2 cups flour ~ 1/2 cup confectioners sugar

Cream butter and confectioners sugar, then add cornstarch, and cream

ingredients together.  Add flour one half cup at a time.  Roll out and cut into

rounds.  Bake at 370 degrees for about 15 minutes or until lightly browned.

Jam together with a wee bit of Raspberry jam and top with confectioners sugar

icing. 

Scotch Eggs  

8 small eggs, hard -boiled

1 lb. sausage meat

1 small egg, lightly beaten with a little milk

1 small pkg bread crumbs such as Shake N Bake

Divde the sausage meat into 8 equal portions.  Flatten a portion of the sausage

meat into an oval shape big enough to surround the boiled egg.  Wrap the meat

around the boilded egg and seal the edges.  Dip the sausage/egg into

the egg and milk mixture and shake off the excess.  Roll in the bread crumbs

to coat.  Place on a wire rack in a roasting pan and bake in a hot (425) oven

for 20-25 minutes until crispy.

Serve hot or cold.  To serve ~ slice into 4 or 8 wedges and serve on a bed

of lettuce.  Great Picnic food!

Traditionally these eggs are deep fried, but in the spirit of today's healthy

eating habits it has been suggested baking them to cut down on fat content.

HAGGIS

1 Stomach Bag

Liver, lights, and heart of a sheep

1 cup Oatmeal

8 ounces shredded mutton

Suet

Salt and Black Pepper 

Clean stomach bab thoroughly and leave overnight in cold waer to which salt has been added.  Turn rough side out.  Put heart, lights, and liver in a pan.  Bring to the boil and simmer for one and one half hours.  Toast the oatmeal on a tray in the oven or under the grill.  Chop the heart, lights, and liver.  Mix all the ingredieents together with the suet, adding salt and paper.  Keep mixture sappy, using theliquid in which theliver was boiled. 

Fill bag a little over half full, as mixture needs room to swell.  Sew securely and put in a large pot of hot

water.  As soon as mixture begins to swell, prick with needle to prevent bag from bursting.  

Boil for 3 hours, Serve with mashed potatoes and mashed turnips..

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Modified Recipe for Haggis by Gwen Litten

This receipe makes a Haggis about 1 1/4 inches deep

in two 12" x 7.5 by 2" Stainless steel pans

1 lb Ground Lean Beef

1 1/4 pound ground Turkey

2 or 3 eggs, well beaten

1 (14 oz) can of low fat chicken broth

1/2 8 ounce package of Pepperidge Farms Herb Seasoned Dressing

Mix 2 cups Old Fashioned Oatmeal and saute togetheer:

2 cups chopped celery

1 1/2 chps chopped green peppers

2 cups chopped onion.

When ready to remove the vegatables from the heat, add 4 to 6

minced cloves of garlic.  In a large bowl mix the dressing,

oatmeal, and sauteed vegetables with the beaten eggs, and

chicken broth.  (Add additional broth, if needed)

To the ground beef and turkey add the following spices:

2 tsp ground cumin

1 tsp ground cinnamon

2 tsp ground garlic powder

2 tsp salt

1 tsp ground ginger

1 tsp black pepper

1/2 tsp ground cloves.

Combine the meats and spices with the vegetables, dressing and oatmeal

mix.  Place in shallow pans and bake in a 375 to 400 degree oven

45 minutes to one hour until lightly browned.  This has the best

flavor when served warm.  Serve with crackers or thin slices of crusty bread.

If you have a favorite Scottish recipe that you would

like to send to us, please email us today. 

info@tasteofscotlandfestival.org