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 Scottish recipes are renowned the world over, the following recipes for Abernethy biscuits and Macaroon bars are provided by the Scottish vegetarian association.
Abernethy biscuits are thought to be named after Dr John Abernethy, who in turn
was probably named after the Fife town.
Ingredients for Abernethy Biscuits:
8 oz plain flour
3 oz caster sugar
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
One tablespoon milk
One medium egg
Method:
Sift the flour and baking powder and rub in the butter until it is thoroughly mixed.
Mix in the sugar and caraway seeds and then add the egg and milk to make a firm dough.
Roll the mixture on a floured surface until it is the thickness required for a biscuit.
Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required.
Prick the top of the biscuits with a fork and place on greased baking tray and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown.
After they have cooled, store in an airtight tin and enjoy at your leisure.
Macaroon Bars are a firm favorite with adults and children alike, this classic Scottish sweet made from potatoes is incredible.
Scottish Macaroon Bars
Ingredients
1 heaped tablespoon of mashed potato
Icing sugar
Melted chocolate for coating
Toasted desiccated coconut
Method
Cook potatoes in boiling water for 20 minutes before mashing.
Toast desiccated coconut on tray at 350°F (180°C/Gas Mark 4) until golden brown.
Melt chocolate slowly in a warm pan; stirring constantly to prevent sticking.
Mix potatoes with icing sugar; add enough sugar to make the mixture firm.
Roll out to 1/2 inch thick and cut into bars.
Coat the bars with melted chocolate and cover with the toasted desiccated coconut.
Allow the bars to cool before eating and enjoy Scottish Macaroon Bars.
Scottish Recipes Courtesy of The Scottish Vegetarian Association
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