Delicate, soft, with a light crunch, and with a slight tartness of cherries and the sweetness of milk chocolate. Dazzle your scone with any jam or topping of your liking.
My mother used to make this pie in Scotland. This is a savoury pie, but it's easy to make, and a hearty dinner.
In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".
A Forfar Bridie is a horseshoe shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. They originated in Forfar in the early part if the 19th Century. One story of their origin is that they were made for wedding meals (the Bride's meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie of Glamis, who sold them at the Buttermarket in Forfar.
This is a traditional Scottish Hogmanay cake that needs to be made some weeks before the year end as it needs time to mature. Wrap in clingfilm then aluminium foil and store in an airtight container till needed.
A favourite with 3 generations. My mother made these as a treat for visiting family members.
This fudge uses a generous portion of scotch and is no-bake to preserve the fun!
Shortbread is a Scottish invention, not English. You can use this recipe to make biscuit shaped shortbread or finger shortbread too. The recipe given instructs you how to make fantail style shortbread. I have adapted this recipe from one found in a recipe book by Hugh Fearnley-Whittingstall. According to my Scottish husband its as good if not better than his granny used to make and I make a batch up as a gift for his mother. I take that as a huge compliment