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Cultural Recipes from Youth Around the World

Archive for the 'Scottish Recipes' Category

Traditional Scottish Shortbread contributed by, Nate from the Seven Hills School in Cincinnati, Ohio, USA

Traditional Scottish
Shortbread
Scotland
By:Nate

DSC_0482

Ingredients:
•6oz Plain Flour
•4oz Soft Butter
•2oz Caster(Granulated)Sugar
•1oz Cornflour(Cornstarch)

Method:
Mix the butter and sugar together until pale and creamy. Sieve flour and cornflour into bowl, mix well. Put small amount of flour on work space and place the dough on.Shake a little flour on top, roll until quarter inch thick. Prick with fork, cut into rounds with cutter or,if you want one large round, pinch edges with thumb and finger all around.

Lift with palette knife into oiled baking tray and bake for 25 min in pre-heated oven at 325ºF/107ºC. If the biscuits are ready, they will be pale brown; if not return to oven for 5 or 10 minutes. Shake small amount of caster/granulated sugar on the top of the shortbread immediately after  they have been removed from the oven. Use a palette knife to move  to a cooling rack and store in airtight tin once they are cold.

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Scottish Shortbread contributed by, Katherine from the Seven Hills School in Cincinnati, Ohio, USA

Scottish Shortbread
from Scotland
Katherine

DSC_0424

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/4 cup powdered sugar
1 1/2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 to 2 teaspoons sugar ( to sprinkle on top if wanted )

Directions
Preheat the oven to 300ºF. Have ready an 8 x 8-inch baking pan or a rectangular shortbread mold. Beat butter, sugar, powdered sugar, and salt at a medium speed until very fluffy and well blended. Gradually sift over the top while stirring flour. Lightly knead until well blended and smooth. If the dough is too dry to hold it together, sprinkle a few drops of water over it, adding only enough to hold particles together and being careful not to over-moisten it. Firmly press the the dough into the pan or mold to form a smooth, even layer. If baking in a pan, pierce the dough deeply with a fork all over in a decorative pattern. Bake just slightly darker at the edges, 45 to 50 minutes. Remove the pan to a rack and let cool until barely warm. Cut almost through the dough to form bars.  If desired, sprinkle with sugar. Let stand until completely cool. Gently retrace the cuts and separate into bars.

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Scottish Forfar Bridies contributed by, Elizabeth from the Seven Hills School in Cincinnati, Ohio, USA

SCOTTISH FORFAR BRIDIES
SCOTLAND
By Elizabeth

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12 oz. ground lamb
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F (175 degrees C)

2.In a large,heavy skillet over medium heat, cook lamb until evenly brown;
drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper, or to taste

On a lightly flourished surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.

Bake in preheated oven for 30 to 35 minutes, or until golden brown.

5. Enjoy!

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Burrebrede contributed by, Michael from the Seven Hills School in Cincinnati, Ohio, USA

Burrebrede(shortbread)
Scotland
Michael

Burrebrede

Ingredients

1/2 cup of superfine sugar
2 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamon
1/2 teaspoon of ginger
3/4 teaspoon of ground allspice
1/2 teaspoon of salt
3 cups of unbleached all-purpose flour
1 cup of butter,soft

Directions

1.Preheat the oven to 350˚ F (175˚ C)
2.In a medium bowl ,stir together the sugar, cinnamon, cardamon, ginger, allspice and salt. Divide into two equal parts, and set one aside.  Add the flour and butter to the other half,and stir until blended.It should be slightly grainy.
3.Press dough evenly into an 8 inch square pan. Cut into 1×2 inch pieces using a knife and prick with the tines of a fork. This will keep the shortbread from warping while baking.Sprinkle the reserved sugar and spice  liberally over the top brushing into all of the cuts and holes.
4.Bake for 25 to 30 minutes in the preheated oven,or until firm and golden at the edges.Do not brown. Cool completely in the pan,and break into pieces along lines to serve.

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Traditional Scottish Shortbread contributed by, Emma from the Seven Hills School in Cincinnati, Ohio, USA

Traditional Scottish Shortbread
from Scotland
by Emma

Ingredients

1 pound unsalted butter
5 cups all-purpose flower
1 cup white sugar

Directions

1 preheat oven to 350 degrees F (180 degrees C)
2 Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
3 press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
4 Bake for 10 minutes . Reduce the heat to 300 and continue to bake 40 minutes more. Wait 2 Minutes then cut into finger size bars. Cool thoroughly in pan.

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