The variety of mouthwatering baking options for you. Also, baked Scottish snack is one of the favorite aspects of Scottish food. There are undoubtedly many options available. Scotland is home to a wide variety of delectable foods as well as beverages. Furthermore, it also includes fine oak-aged Whiskies as well as the world-famous lamb for Sunday roasts.
But occasionally, all you want is something quick as well as simple to grab. Along with this, Scotland has plenty to offer in this regard. Scottish snacks in honor of the start of the Scottish year of food as well as drink. Also, an initiative to promote as well as raise awareness of Scotland’s fantastic food as well as drink. With a list of honorable mentions below, there are compiled some of the most traditional Scottish baking recipes they have ever created. Along with this, the quaker snack mix baked cheddar with a variety of cheese-flavored treats in this snack mix.
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Baked Scottish Snack Shortbread
The traditional method of baking the shortbread in a circle as well as slicing it into separate pieces is used in this recipe for petticoat tails shortbread, which only makes from three ingredients.
| Prep Time | Cook Time | Chilling Time | Total Time |
| 20 minutes | 1 hour | 30 minutes | 1 hour 50 minutes |
Ingredients
- Pinch of salt optional
- 2 cups of 300g plain flour
- 1 cup of 200g-225g butter
- 1/2 cup of 100g caster sugar
Instructions
- Firstly, starting in a large bowl, combine the butter as well as stir until slightly creamed but not frothy. Then mix in the sugar as well as an optional touch of salt until just blended. After that add the flour as well as stir gradually until just beginning to form clumps.
- Along with this, carefully fold the mixture into a ball with your hands, working the dough as little as possible. Turn it onto your work surface and use a rolling pin to help it roughly assume the shape of your tin. After that press into the tin, slice into 8 pieces, then, if desired, decorate the top with your fingers as well as a fork or toothpick. Then put a chill in the refrigerator for at least 30 minutes, better for an hour.
- Depending on the size of the tin, bake for at least 45 to 60 minutes at 160°C as well as 325°F in a fan-assisted oven that has been preheated. When finished, the shortbread should have a light brown color.
- When the food is taken out of the oven, quickly run a knife along the previous cuts. The springform tin’s edge should be taken off as well as left to cool before being removed from the bottom.
Nutrition Information
Serving Size: 1
Amount Per Serving
| Calories | 364 |
| Total Fat | 21g |
| Trans Fat | 1g |
| Sodium | 178mg |
| Fiber | 1g |
| Sugar | 13g |
| Protein | 4g |
| Cholesterol | 54mg |
| Carbohydrates | 41g |
| Saturated Fat | 13g |
| Un Saturated Fat | 6g |
Baked Scottish Snack Dundee Cake
Rich fruitcake is called a Dundee cake. Also, this cake bakes with currants, sultanas, as well as almonds. Occasionally, marmalade, as well as fruit peel, use as well. Along with this, the majority of the best Haitian snacks are between-meal snacks such as noni salad.
Along with this, it is common for Scottish recipes to include a small amount of whisky. The cake has a rich, spicy flavor that is complemented by a tartly sweet Dundee marmalade, and it is exquisitely moist. The almonds add crunch as well as roasted flavor to an otherwise plain fruitcake in addition to serving as an aesthetic element.
| Prep Time | Cook Time | Total Time | Servings |
| 30 minutes | 2 hours | 2 hours 30 minutes | 6 to 9 |
Ingredients
- 175g raisins
- 3 large eggs
- 175g currants
- 225g plain flour
- Zest of 1 orange
- 180g unsalted butter
- 180g of brown sugar
- 1 tablespoon of baking powder
- 5 tablespoons of Dundee marmalade with peel
Instructions
- Three large eggs should be cracked as well as whisked together in another basin. Then add a tablespoon or two of the flour you will need, along with the eggs, to the butter as well as the sugar that has been creamed. However, by doing this, the eggs will not curdle when combined.
- After that add the baking powder as well as the remaining flour gradually. When your mixture starts to come together, add the marmalade and currants. After that, grate your orange, add the zest to the remaining ingredients, as well as combine everything.
- Prepare your cake pan by greasing or lining it. Then use parchment paper for the base as well as cut butter to grease the sides. Along with the back of a spoon, smooth the top after pouring the mixture into the cake pan. Then decorate with blanched almonds, typically in rings that get larger as well as smaller until they are all present. Be careful not to press the almonds into the batter instead, delicately spread them on top.
- For at least 1.5 to 2 hours, place in the center of the preheated oven. You can cover the top of the cake tin with some tinfoil if it begins to brown too rapidly. After about 10 minutes, remove the cake from the pan and place it on a rack to further cool.
Nutrition Facts
Serving Size: 1
Amount Per Serving
| Calories | 271 |
| Total Fat | 10g |
| Trans Fat | 0g |
| Sodium | 54mg |
| Fiber | 2g |
| Sugar | 29g |
| Protein | 4g |
| Cholesterol | 59mg |
| Carbohydrates | 44g |
| Saturated Fat | 6g |
| Un Saturated Fat | 4g |
Baked Scottish Snack Scottish Steak Pie
Scotland has a tradition of eating steak pie on Hogmanay, soothe created this delicious Scottish steak pie recipe just so you may have this straightforward yet comforting dinner at any other time of the year.
| Prep Time | Cook Time | Total Time |
| 10 minutes | 3 hours | 3 hours 10 minutes |
Ingredients
- Salt and Pepper to taste
- 2 tablespoons of plain flour
- 800g diced beef stewing steak
- 1 tablespoon of tomato puree
- 1 tablespoon of Dijon mustard
- 2 large roughly chopped onions
- 500ml beef stock approx. 2 cups
- 2 tablespoons of olive oil and butter
- 35ml Lea and Perrins Worcestershire sauce
- 375g ready rolled puff pastry approx. 13.2 oz
- Beaten egg or milk to brush the pastry optional
Instructions
- First, put the beef in a mixing bowl and coat it with plain flour. This will help the meat brown more evenly as well as thicken the sauce. However, if you do not like it, you can season the flour to assist give it an added layer of flavor. Once the pan is hot, add the oil or butter. Add the onions as well as simmer till tender once it is hot.
- Along with this, it should only take a few minutes to sear the steak after adding it to the softened onions. Then add the stock, Worcestershire, tomato puree, Dijon mustard, as well as spice after the meat has been browned.
- Slowly bring the mixture to a boil. Then reduce the heat after it starts to boil and let it gently simmer for about 2.5 hours. After that stir the mixture every so often during this time, as well as if your gas stove does not have a low enough setting to simmer, constantly turn the pan to prevent too much heat in one spot.
- Pour the mixture into the pie plate once the meat is soft and the sauce is nicely thick. Also, it ought to be around 3/4 full. Set your oven’s temperature to 180°C (356°F), or roughly gas mark 4. Use the rolled puff pastry to cover the pie dish’s top, trimming off any extra with a knife. Furthermore, to help seal the mixture and the flavor in, use your thumb or a fork to press down or crimp the pastry edge along the rim of the dish.
- Also, to help the pastry brown, brush it with milk or an egg that has been beaten. Create a hole in the pie’s center to let steam escape while it cooks. The pastry should have risen and become golden brown after about 30 minutes in the preheated oven.
Conclusion of Baked Scottish Snack
The range of delectable baking options available to you. One of the most popular aspects of Scottish cuisine is the baked snack. There are undoubtedly a lot of choices. Here are some of the most traditional Scottish baking recipes they have ever developed. Nothing compares to a finger of shortbread dipped in tea. From the conventional to the ostentatious type of lavender, pistachio, as well as vanilla bean variety and other such nonsense, but we digress. Also, a chunky piece of shortbread is impossible to beat at any time of day, whether it be in petticoat tails, biscuits, as well as fingers.
Along with this, a wonderful hearty snack to cheer you up and keep you warm from the inside out. One of the reasons it is still a well-known Scottish favorite is the crust, which is combined with the lamb’s delicious peppery kick. Furthermore, the trustworthy old oatcake. the foundation of a genuine Scot’s diet.
Also, it is excellent as a snack on its own, but you can also spice it up with butter, cheese, chutneys, or peanut butter, as well as chocolate spread. You can turn them into fancy snacks as well as drinks by adding cream cheese, creme fraiche, or smoked salmon, as well as a dip of horseradish. Moreover, of course, no meal would be complete without oatcakes and copious amounts of every type of cheese you can find at the end. We honor you for your rural brilliance as well as oatcakes.
FAQs
Crumbly texture in cooking and baking is referred to as “short,” and the amount of butter required to create this texture is what gives it this name. There is shortcrust pastry, for instance, which is produced with a lot of butter.
Because it was produced from leftover bread dough that would be dried out in the oven, shortbread was originally known as “biscuit bread.” Thankfully, throughout time, butter took the place of yeast, and wonderful shortbread as we know it today was created.
However, in an airtight container, handmade shortbread can be kept for up to 4 weeks. But it never lasts that long with you.