Wee Glimpses

Recipes

  • Sue's Chocolate Shortbread
  • Marion's Forfar Bridies
  • Judy's Pan Collops
  • Blinkbonnie Shortbread
  • Petticoat Tails
  • Scottish Buttermilk Oat Scones

Chocolate Shortbread

Sue's Chocolate Shortbread

  • Cream together: 1 pound butter (2 cups)
  • 1 1/2 cups granulated sugar
  • Add: 1/2 cup white rice flour
  • 2 1/2 cups flour
  • 1 cup sifted cocoa
  • 1 t. almond flavoring (optional)


Mix to a smooth dough. Pat into a jelly roll pan. Prick in rows with a fork. Sprinkle the top with granulated sugar. Bake at 325 degrees for 20-30 minutes. It should be bubbling on top. ENJOY!

Sue Frambach

Forfar Bridies

Marion's Forfar Bridies

  • 1 pound rump steak or topside beef
  • 3 ounces (6 T.) fresh suet, grated
  • 2 medium onions, finely chopped
  • 1 t. salt
  • 1/2 t. freshly ground black pepper
  • pastry: 3 1/2 c. plain flour
  • 1/2 c. self-raising flour
  • 1/2 c. lard
  • 1-3 T. water, to mix


First make the pastry, making a stiff dough. Divide into four and roll into large ovals. Set the oven at moderately hot: 400 degrees. Beat out the steak and cut it into 1/2 inch squares. Mix with the suet and onion, then season. Divide between the ovals, putting the filling to one side and leaving a border. Brush the edges with water, fold over the uncovered pastry and crimp the edges to seal them. Make a hole at the top. Bake in the preheated over for 45 minutes.

Serves 4

Marion notes: Forfar bridies are a form of Cornish pastry made from beef rump or topside rather than skirt, and much eaten in Aberdeen Angus country in the vale of Strathmore. Forfar is the main town and Bridie was the surname of the lady who first made them. The Aberdeen Angus scores because it is a heavy animal, and the meat is most concentrated above an imaginary line going from the shoulder diagonally across the animal. Moreover, the meat is flecked through with fat, which makes it tender and well-flavoured, qualities that are emphasized by proper hanging.

Marion Karlin

Pan Collops

Judy's Pan Collops

  • 2 T. butter
  • 4 medium sized onions, sliced
  • 8 thin slices of beef steak
  • black pepper
  • 2 T. whiskey


Melt butter and sauté onions until soft but not brown. Push aside and add steaks to the pan, browning quickly on both sides. Add pepper. Spread onions around and on top of the meat, add whiskey, cover and cook gently for 10 minutes. Salt to taste before serving.

Judy notes: chopped meat called Scottish collops was served with crispy leeks, steamed kale and clapshot cakes in oatmeal.

Judy McNamara

Blinkbonnie Shortbread

Blinkbonnie Shortbread

  • 1/2 C.butter, room temperature
  • 1/2 C. powdered sugar
  • 1/2 C. corn starch
  • 1 C. flour


Preheat oven to 325 degrees. Put all ingredients in a bowl. Mix with one hand by stirring and squeezing until all ingredients are incorporated. Mixture will be crumbly. Turn out onto clean countertop. Continue to squeeze clumps to incorporate any stray, dry ingredients. Once entire mixture is of consistent texture, shape and press into circle 1/4" thick. No rolling pin needed. Pierce the entire thickness of the dough with fork tines. Cut cookies with a biscuit cutter or knife. Transfer cookies to clean cookie sheet. Bake for 15 minutes. Cool on wire rack.

Petticoat Tails

Petticoat Tails

  • 12 oz. (3 cups) plain flour
  • 6 oz. (3/4 cup) butter
  • 2 oz. (1/4 cup) caster (superfine) sugar
  • 4 T. milk


Sift the flour into a bowl and stir in the sugar. Gently heat the butter and milk together and as soon as the butter has melted, stir the liquid into the flour to make a soft but not sticky dough. Turn the dough onto a floured surface and knead it lightly. Divide the dough in half, then roll the halves out directly onto a baking tray into 9-inch rounds using a large plate as a guide. Flute the edges. Cut out a 2-inch circle from the centre but leave it in place. Divide the outer ring into eight, keeping the inner circle whole. Sprinkle with caster sugar and bake at gas 4/350 degrees F/180 degrees C. for about 40 minutes or until golden to light brown, and crisp.

History says according to the book "A Feast of Scotland" that "there are various theories as to the origin of these curiously-named shortbread biscuits. Some say the name was derived from the French Petites Gatelles, meaning little cakes; others that its origin lies in the shape of the biscuits, which is a replica of the Elizabethan full gored skirt; while a third possibility is that it was the clever invention of a cook after years of broken tips to triangular-shaped biscuits." My brother-in-law is in the Scottish McGregor clan. My sister purchased the cookbook when they were visiting relatives in Scotland.

Scottish Buttermilk Oat Scones

Scottish Buttermilk Oat Scones

  • 1 cup steel cut oats
  • 1 cup buttermilk at room temp
  • ½ cup whole grain oat flour
  • ½ cup whole wheat flour
  • ½ cup unbleached white flour
  • 1 tsp sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/3 cup currents, raisins or dried cherries
  • 4 Tbl softened butter
  • butter to grease the baking sheet
  • 1 Tbl milk
  • cinnamon & sugar for topping


Preheat oven to 350 F.
Toast oats in the oven for 20 minutes until golden.
Combine oats with buttermilk, let sit for 20 minutes.
In a large bowl, combine the flours, baking soda, sugar, salt and dried fruit.

Reset the oven to 400 F. Grease baking sheet with butter.

Cut the butter into the flour mix until the texture is coarsely crumbled.
Stir in the buttermilk/oat mixture.
Flour your hands and scoop the dough, forming a ball. Do not over mix.
Press the ball of dough directly onto the baking sheet and press into a ¾“ thick circle.
With a sharp knife, score the surface almost to the bottom into 8 wedges.
Brush top with milk and sprinkle with a bit of cinnamon-sugar.

Bake for 12 to 15 minutes.
Cut into wedges. Makes 8.

Hints and variations:
Substitute white flour for either or both whole grain flours.
Increase the sugar to 1/4 cup.
Use a cheese grater to cut the butter while it is frozen or very cold.

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