Scottish Collection

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• 

  Step 1

  Fruit Scones...

  100 g self raising flour
  25 g butter
  2 tbsp sugar
  2 tbsp fruit
  50 ml milk.

  Heat oven 200 degrees.

  Mix flour & sugar together, rub in the butter.

  Add the fruit & coat in the flour mixture.

  Add the milk, bring together.

  Roll & cut out scones.

  Bake for 15 mins.

• 

  Step 2

  Shortbread...

  4 oz corn flour
  8 oz plain flour
  2 oz self raising flour
  8 oz butter
  2 oz margarine
  2 oz fat/lard
  6 oz sugar

  Heat oven 150 degrees.

  Soften the butter, marg & fat together.

  Add the remaining ingredients, stir to bring together.

  Press into a tray.

  Mark into portions & pierce with a fork.

  Bake for 1 hr.

  Sprinkle with more sugar.

• 

  Step 3

  Carmel Cake...

  Base-
  125 g butter
  50 g sugar
  175 g plain flour

  Heat oven 190 degrees

  Cream & sugar together.

  Add flour & stir to make a crumbly mixture.

  Press into a tray.

  Bake for 15-20 mins.

  Carmel-
  200 g condensed milk
  125 g butter
  125 g sugar
  2 tbsp syrup
  1 tsp vanilla

  Heat all ingredients in a pan until the mixture resembles a light caramel.

  Pour over the biscuit base.

  Top with melted chocolate.

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