Deserts&Sweets Recipes

Hi everybody!

Today we will talk about typical desserts&sweets recipes about Highlands & Island.

If you are a sweets lovers, why you don't try to do it by yourself? And remember to comment us with the result!





Our first recipe is about this lovely cookies:Highlands shortbread.

What we need for do it?

Ingredients

• 9oz/250g plain flour
• 6oz/175g butter, softened to room temperature
• 3oz/75g caster sugar
• tbsp of water/milk if required
• vanilla essence, lemon zest, ginger, cinnamon can be added.

Ok, when we have all this ingredients, we can start to cook.

Steps:

• Place all the ingredients in a mixing bowl, and for the best result, knead together by hand. Add additional flavourings at this stage if desired.
• Getting the right consistency is important – mixture needs to be rolled into a ball, but it shouldn’t be too doughy. Add a small amount of water/milk to help work the mixture.
• Flour a board/surface and roll out the mixture with a rolling pin until about 1 centimetre thick.
• Using a cutter, press shortbread rounds out of mixture.
• Place on floured baking sheet and bake in pre-heated oven (Gas Mark 3/170oC/325oF) for 12 minutes or until lightly golden.
• Allow to cool, and serve as is, or with freshly whipped cream topped with Scottish strawberries

The shortbread cookie is a type of traditional, typical of Scotland. It is made without yeast, with one part white sugar, two parts butter and three parts flour. Traditionally made ​​with oatmeal, and may carry other ingredients such as rice or corn flour in order to alter the texture.

While the shortbread is a native of Scotland, is a very popular type of biscuit in Ireland throughout the United Kingdom, Denmark and Sweden, where they are called drömmar.

Another typical kind of sweet, very traditional and useful is the butterschotch. Is use for candies, but you can do whatever you want, something like pancakes or sundaes.



This is the basic recipe:

Ingredients:

One pound (500g or 2½ cups) granulated sugar
Quarter pint (150ml or two-thirds of a cup) water
3 ounces (90g or ¾ stick) unsalted (sweet) butter
One teaspoon (5ml) lemon juice
Quarter teaspoon (1.5ml) cream of tartar
Quarter teaspoon (1.5ml) vanilla essence (extract)
Oil for greasing a baking tin (pan)


And when we have all of this list, we can start cooking again. Don't forget to follow the steps:


Steps:

Well oil an 11" x 7" (28cm x 18cm) shallow baking tin (pan). Put thw ater and lemon juice in a heavy-based saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently, stirring with awooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon full of the mixture forms a soft ball when it is dropped into a cup of cold water.
Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave until it is almost set. Then mark into small rectangles with a knife. When it is completely set, break into pieces and store in an airtight container.

 This candies are really goods and childrens can enjoy eating this doing in home or at school.
 
 We hope that this will be useful for you.
Enjoy it!

And thanks for reading.