Category Archives: 6 – Recipes

Miscellaneous recipes, usually easy, that I’ve picked up or worked out.

Butterscotch scones

I have been threatened with dire things if I do not post this. It’s from the late Elizabeth Craig’s The Scottish Cookery Book, first printed  in 1956 and therefore bloody hard to get hold of these days. I was given it by a French farmer’s wife who hadn’t a clue what it was. How it came into her hands I do not know.

Anyway, it appears copies very occasionally turn up on Amazon UK. If you’re fond of traditional cookery it’s worth keeping an eye out for it. Contains such delights as Helensburgh toffee, brain cakes (not a typo), Forfar bridies, clootie dumplings and something called Roastit Bubbly-jock.

So, here goes:

Butterscotch scones

  • Difficulty: easy
  • Print

Credit: The Scottish Cookery Book by Elizabeth Craig (André Deutsch)

Ingredients

  • 200 g flour
  • 25 g cornflour
  • 1 tsp baking powder
  • pinch salt
  • 25 g butter
  • milk to mix
  • Filling: butter and brown sugar to taste

Directions

  1. Sift flour and cornflour, baking power and salt into a basin. Rub in the butter. Mix to an elastic dough with milk.
  2. Turn onto a floured board and knead lightly, then roll into an oblong 1/4 inch (0,5 cm) thick.
  3. Spread with butter and sprinkle liberally with soft brown sugar. Roll up like a Swiss roll.
  4. Cut into slices and bake in a hot oven 475°F/240°C for 8-10 minutes.

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Recipe: Potato Bread

Somebody recently sent out a Twitter  SOS  for exciting things to do with leftover mashed potato. On the spur of the moment, all I could think of was “fry it”. Then yesterday, while looking for something else entirely, I came across this rather unusual recipe.

Here it is. I haven’t tried it, so no guarantees. It comes from a usually reliable source.

Potato bread

Yield: 2 x 450g (1lb) loaves

  • 455g strong plain flour (Type 55 or higher)
  • 4 tsp baking powder
  • 2 tsp salt
  • 30g fat
  • 230g mashed potato
  • 400ml milk and water, mixed (actual ratio will depend on whether milk is full fat or semi-skimmed, how much cream or butter went into the mash, etc)
  • 1 beaten egg, to glaze
  • 2 x 500g (1lb) loaf tins, greased and lined at the bottom.

Set the oven to 220°C / Gas mark 7

Sift flour, baking powder and salt into a large bowl, rub in the butter. Add the mashed potato and beat until well mixed.

Gradually add the milk/water mixture, until you have a fairly wet dough.

Divide the dough between the two tins and brush the tops with the beaten egg. Bake for 25 to 35 minutes and cool on a wire rack.