Sunday was Burns Night and it is on this night that Scots celebrate the poet Robert Burns. The original intention was to make Cranachan, but instead swapped the traditional oats for another Scottish staple, shortbread. Okay I don’t have a Scottish bone in my body. I’m half English and half Welsh so this was really an excuse to eat raspberries out of season. Not something I do very often as no raspberries beat the ones from the PYO farm a few miles down the road. To go with the raspberries and shortbread I whipped together some cream, whisky & honey.
The shortbread came from a vintage cookbook Hubs & I were given for Christmas. I love looking at vintage cookbooks and seeing how food trends have changed or not changed in some instances. Amongst my cookbook collection I also own a 1920’s book by Good Housekeeping that instructs me how to be a lady of leisure, my role as a wife and how to organise my servants. Some of the advice in it certainly makes me chortle!
Now I usually post my recipes in grams, but in true 1950’s style, and exactly how it is written in my cookbook I’m going to write it in ounces. Incidentally if your ever looking for the best place to do cookery conversions online, consult Delia.
From Encyclopedia of World Cookery – Elizabeth Campbell
6oz plain flour
4 oz butter
2 oz caster sugar
pinch of salt
1) Preheat oven to 140oc. Mix flour and salt together then rub in butter followed by sugar.
2) Knead into a dough. Resist temptation to add liquid. Keep kneading the dough and it will eventually come together. Form into a round cake prick with a fork and place on a lightly greased baking tray.
3) Bake for 1 hour. Allow to cool, dredge with caster sugar then slice.