All ingredients are given in weight measure for these recipes, but you will find many of the traditional Scottish Short Bread recipes following a 4:2:1 ratio consisting of four parts flour, two parts butter, and one part sugar, there are many variations but this is the basic formula.
Entries Tagged as 'Baking'
Scottish Short Bread
December 21st, 2009 · 27 Comments
Tags: Baking · Desserts · Holidays · Recipes
Guest Blog Post: Ingeborg Simpson
December 16th, 2009 · 17 Comments
The Scottish Empire Biscuits traditionally have maraschino cherries on top (either halved or quartered, and usually made a bit bigger), however, I didn’t have any maraschino cherries, and quite frankly, I don’t like it too much, as the cherry liquid, even after drying them, always gets into the icing.
Tags: Baking · Bread · cookies · Desserts · Guest Blog Post · Holidays · Recipes
Meringue Mushrooms
December 14th, 2009 · 18 Comments
This recipe calls for superfine sugar, which is not the same as powdered sugar, but granulated sugar that is of a finer grain than normal sugar.
Tags: Baking · Desserts · Holidays · Recipes
Christmas Wreath Cookies
December 11th, 2009 · 20 Comments
In particular since I did not get any formal pastry or dessert training other than one introductory class in 1983 during my apprenticeship, most of my baking has been self taught or from cookbooks, such as Rose’s. Apprentices are given the choice of going the culinary route or the pastry route, thus I chose the culinary route.
