12 oz sr flour
4 oz margarine
1/2 tsp salt
1 egg, beaten
8 oz brown sugar
1 tsp vanilla essence
Directions
Set oven to 350F or Mark 4. Grease a baking sheet. Melt the sugar,
margarine and vanilla essence together in a saucepan very gently over
a low heat. Remove from the heat. When the mixture has cooled add the
beaten egg and mix together. Sift the flour and salt into a bowl.
Make a well in the centre and pour in the cooled egg/fat/sugar
mixture. Knead into a stiff dough. This will be fairly dry, but it
needs no extra moisture. Roll out the dough on a floured surface into
1/2 inch thickness and cut out the biscuits with a 2 inch biscuit
cutter. Place on the baking sheet with sufficient space to allow them
to spread. Bake for 20 minutes until light golden in colour.
>From the booklet Scottish Teatime Recipes Typed By Ray Watson
Servings: 4 servings
Butterscotch Biscuits(Scottish) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and afters, a very modern way of dining. Aspicius also tells us how the chefs of Roman times were skilled in the use of many different herbs and spices, including many that are still in use today like thyme, mint and asafoetida. Moving on, there were some recipe books from the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food prepared for the rich people of that time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new culinary innovations created an outbreak in manuscripts on cookery, most of which are kept safe in private collections. During the following few centuries, the rich and powerful families of the West competed to offer the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery books were in great demand, due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Butterscotch Biscuits(Scottish) recipe.
