Comments Off on BISCUITS: | September 29, 2019

Petticoat Tails

Ingredients: 200g (7oz) plain flour 50g (2oz) icing sugar 75g (3oz) butter, softened 25g (1oz) vegetable fat Dredging: caster sugar

Method: Preheat the oven to 325°F/150°C/Gas 3. Dust baking tin lightly with flour. Put all the ingredients into the mixing bowl. Put on a slow speed and mix until the dough begins to come together. Then raise the speed a little until it forms a smooth dough. Roll out to a large round – about 5mm (¼ inch) thick. Crimp the edges with your first finger and thumb, and mark all over with a fork. Then cut out a circle from the centre. Divide the rest of the circle into 12 to 18 wedge-shaped biscuits – ‘petticoat tails’ and place on a baking tray. Bake for 20 minutes then raise the heat to 350°F/180°C/Gas 4 and continue baking till golden brown. Sprinkle with sugar while still warm. Remove from the tin and put to cool on a rack.

Balmoral Shortbread

Ingredients: 375g (13oz) plain flour 125g (4½ oz) caster sugar 250g (9oz) butter, at room temperature

Method: Preheat the oven to 350°F/180°C/Gas 4. Grease baking trays. Sift the flour onto the work surface. Put the sugar in a separate pile. Knead the butter into the sugar with both hands. When the sugar is mixed in, begin adding the flour gradually, continuing to knead the mixture lightly. . Dust the work surface with flour and roll out very thinly – about 5mm (¼ inch). Cut into circles about 6.5cm (2½ inch). Prick with a fork three times in the centre, domino style. BAKING: Place biscuits on the baking tray and bake for about 30 minutes or until they are a light golden brown. Remove from the oven and dust with caster sugar while still hot. Cool on a rack.

Pitcaithly Bannock

Ingredients: 280g (10oz) plain flour, sifted 55g (2oz) cornflour, sifted 110g (4oz) caster sugar, sifted 225g (8oz) unsalted butter, softened and cut into small pieces Crystallised orange and lemon peel 1 teaspoon caraway seeds 50g (2oz) almonds, whole blanched

Method: Preheat the oven to 325°F/150°C/Gas 3. Grease baking tin. Sift the flour onto the work surface. Put the sugar in another pile. Begin with the butter and sugar, kneading all the sugar into the butter. Then add a little flour and gradually work into the butter and sugar. Continue adding the flour until the mixture becomes firm and pliable but not too stiff. It should not be difficult to roll out and should not crack. Roll the dough out into large round or rectangle and place on the prepared baking tray. Or press the mixture into a round or rectangular baking tin and smooth surface with a palate knife. It should be about 2cm (¾ inch) thick. If using a baking tray, finish by pinching edge with first finger and thumb to decorate or use the flat side of a fork to mark the edge. Split the almonds, and press the half almonds on top. Press the caraway and crystallised peel into the shortbread to make a centre decoration. Mark all over with a fork to prevent rising. Rest in a cool place for one hour before baking. Bake till evenly golden brown, about 45-50 minutes, and dredge with sugar while still warm. Remove from the tin and put to cool on a rack.


Ingredients:100g (3½ oz) plain flour, sifted 125g (4½ oz) oatmeal 40g (1½ oz) soft brown sugar 50g (2oz) soft vegetable cooking fat 1 teaspoon each of ground ginger, ground cinnamon and mixed spice 1 level teaspoon bicarbonate of soda 2 tablespoons golden syrup 1 medium egg, beaten Topping: Blanched Almonds.

Method: Preheat the oven to 350°F/180°C/Gas 4. Grease baking sheet lightly with oil. Mix all of the ingredients together to make a stiff but pliable dough. Add more egg if necessary. Divide into 12-15 pieces, roll into round balls then leave to rest for five minutes. Put onto a baking tray, leaving room for spreading, then bake for 10 minutes till golden brown on top. Place a split almond on each biscuit. Cool and store in an airtight tin.


Ingredients: 250g (9oz) butter 250g (9oz) rolled oats 175g (6oz) soft brown sugar 100g (3½ oz) desiccated coconut 50g (2oz) walnuts, finely chopped 50g (2oz) dates, stoned and finely chopped

Method: Preheat the oven to 350°F/180°C/Gas 4. Grease a 16 × 26cm (6½ × 10½ inch) baking tin. Melt the butter and add the oats, sugar, coconut, walnuts and dates. Stir well to mix. Pour into a prepared tin and press evenly with a palate knife. Bake for 25-30 minutes till lightly browned. Cut into fingers and leave in the tin till cool.

Abernethy Biscuits

Ingredients: 100g (3½ oz) plain flour 1 teaspoon baking powder 30g (1oz) soft vegetable cooking fat 30g (1oz) icing sugar 1 tablespoon milk 1 beaten egg

Method: Preheat the oven to 350°F/180°C/Gas 4. Grease baking tin lightly with oil. Put the flour, baking powder, fat and sugar into a bowl. Rub in the fat. Add the milk and egg to make a soft but pliable dough. Divide into 8 pieces, roll into balls, then leave to rest for three to four minutes. Roll out to 5mm (¼ inch), then mark with a fork and place on a baking tray. Bake for 20 minutes until golden brown. Cool on a rack.

Parlies (Ginger Snaps)

Ingredients: 150g (5½ oz) plain flour 25g (1oz) self-raising flour 1 teaspoon bicarbonate of soda 2 teaspoons ground ginger 50g (2oz) softened vegetable fat 75g (3oz) demerara sugar 1 tablespoon golden syrup 1 egg

Method: Preheat the oven to 350°F/180°C/Gas 4. Lightly oil two baking sheets. Sieve flours, soda and ginger into a bowl. Add the fat, sugar and syrup. Beat till smooth. Add the egg and mix till smooth. Let the mixture rest for a couple of minutes, then roll it into a long sausage shape and roll in demerara sugar. Leave it in a cool place to harden. When firm, slice into 25-30 pieces. Place it on a greased baking tin and bake for seven to eight minutes. Cool on a rack.

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