Tag: scottish

rock buns

Rock buns

rock buns

Difficulty: Easy

Time: 20 minutes plus 16 minutes baking

Serves: 8


150g (1 cup) self raising flour
75g (1/4 cup)butter, softened
75g (1/3 cup) caster sugar
50g (1/4 cup) raisins/sultanas
Pinch mixed spice
1 egg

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I was recently asked what baking I do that it’s Scottish. At first I couldn’t really think of anything. I’m not sure, as a nation, we’re really known for our delicious baking (happy to be proved wrong on that) but then I remembered rock buns. My Granny used to make these – I remember eating them round her house, washing them down with a glass of red cola or tizer. I’m sure I remember baking them myself when I was little so I thought they could be a fun thing to do with the kids. They’re not particularly fancy; they’re kind of like a slightly sweet fruity scone but they do taste surprisingly good!


Mix the flour and butter together

Get your kids to weigh the flour (150g) and add it to a large mixing bowl. Measure the butter and chop it into small pieces. If it’s not soft pop it in the microwave for 10 seconds or so to make it easier to mix. Add the butter to the flour.


Using your finger tips, rub together the flour and butter until the mixture resembles breadcrumbs.


Add the remaining dry ingredients

Weigh the sugar (75g) and raisins (50g) and add to your bowl. Add the mixed spice (pinch). Mix it in slightly with a knife or spoon.


Add the egg

Get your kids to crack the egg into a small bowl, then add to your mixing bowl and give it a good mix.

Make the rock buns

Using your hands mix everything together until you have formed a large ball of dough. Divide the mixture into 8 pieces and pop on to your baking tray.

Bake the rock buns

Pop them in the oven for 16-18 minutes. They’re ready when they are starting to look golden brown. Remove from the oven, leave to cool on the tray for a few minutes then put them on a wire rack to cool completely.
rock buns
Store in an air tight container. Best eaten within a day or so of baking.

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millionaires shortbread

Millionaire’s shortbread

Difficulty: Easy

Time: 30 minutes + 2 hours setting

Serves: 20 slices

For the shortbread base
100g (1/2 cup) butter, softened
50g (1/4 cup) caster sugar
150g (1 1/4 cup) plain/all purpose flour
For the caramel
100g (1/3 cup) condensed milk
150g (2/3 cup) butter
50g (1/4 cup) caster sugar
50g (2 tbsp) golden syrup
For the chocolate topping
200g chocolate (dark or milk)

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This a delicious recipe for millionaire’s shortbread that we got from our James Morton cookbook. There are a few different stages to the recipe which can be a good thing when you’re cooking with kids as it gives you the chance to have a break or clean up a bit as you go along. There are also some fun bits for your kids to help with, from measuring and mixing to melting (and sampling) chocolate!


Preheat your oven to 160C/140C Fan and grease and line an 8 inch baking tray with baking paper

Make the shortbread

Get your child to measure the sugar (50g) and butter (100g) and pop them in a large mixing bowl. If the butter isn’t soft, blast it in the microwave for 10 seconds or so, to make it easier to mix.

Mix it together until it forms a paste.


Measure the flour (150g) out and add to the bowl and mix everything together. You can get your hands dirty at this point and work it all together so all the crumbs come together.

Press it out into your prepared tin.

Bake for 10-15 minutes or until it is just turning golden brown at the edges. Leave to cool in the tin.

Make the caramel

While your shortbread is baking, start making the caramel. Get your little one to help you add all the ingredients to a small saucepan. (100g condensed milk, 150g butter, 50g caster sugar, 50g golden syrup.) Heat it on a medium heat, stirring it gently until it turns a nice golden brown colour. Watch your child carefully if you’re letting them help with this step.



Pour over your shortbread

Once the caramel is ready, pour it over your base and spread it out so it is nice and even. Leave it to cool for at least an hour (or overnight).

Add the chocolate topping

Get your child to help you break the chocolate into a heat proof bowl. Put it over a simmering pan of water to melt it (or do it in short bursts in the microwave).

Pour it over your cooled caramel and spread it out gently. Leave it to set for another hour or so but don’t put it in the fridge.

millionaire's shortbread
Cut your millionaire’s shortbread into squares and enjoy!

millionaire's shortbread

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christmas shortbread

Christmas shortbread

christmas shortbread

Difficulty: Easy

Time: 25 minutes + 20 minutes baking

Serves: approx 12 biscuits


225g (1 1/3 cups) plain flour, plus extra for dusting
110g (1 cup) cornflour
Pinch of salt
110g (1/2 cup) caster sugar, plus extra for dusting
225g (1 cup) unsalted butter, softened, plus extra for greasing


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I never quite got round to doing anything for St Andrews day last week but as we had some friends coming round at the weekend I thought I would use that as an excuse to make a tasty Scottish inspired snack. Hannah just got a new snowflake biscuit cutter and wanted to use it so we turned a basic shortbread recipe into something a bit Christmassy. I’ve not made shortbread for years because it didn’t used to go well, but I think these turned out quick well.


Pre-heat the oven to 170C / 160C fan and prepare your baking trays
Line two baking trays with baking paper.

Add the ingredients a mixing bowl
Get your toddler to weigh the flour (225g) into a small bowl then add to your mixing bowl. Do the same with the cornflour (110g). Add the salt (pinch), then give everything a quick mix.


Weigh the sugar (110g) and add it to the bowl.

Get your toddler to weigh the butter (225g) and then cut into small pieces. Add to your bowl.

Form the shortbread dough
Using your finger tips, rub your mixture together until you have fine breadcrumbs, then bring it together kneading it lightly until you have a smooth dough.


Roll out your biscuits
Roll the dough out between two pieces of baking paper until it is about 1cm thick. We’ve never done it using baking paper before but found it definitely helped stop it sticking.

Cut into any shape you want and place them on your baking tray. We used our new Christmassy snowflake cutter. Prick the biscuits with a fork.


Re-roll the scraps and cut more out.

Chill the baking trays for at least 30 minutes (to stop them spreading too much during cooking). The fewer times you re-roll the dough the better. Ours started to turn a bit greasy as we re-rolled them out loads but they still tasted nice!

Cook the shortbread
Bake in the oven for about 20 minutes. They’re ready when they’re just starting to turn golden brown at the edges. Leave them on the baking tray for a few minutes then pop them on a wire rack to cool.

Christmas shortbread

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cheese scones

Cheese scones

Difficulty: Easy

Time: 15 minutes + 10 minutes baking

Serves: 4 – 6

225g self raising flour
1 pinch salt
55g butter
25g Cheddar cheese
150ml milk


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My kids are cheese fiends so these cheese scones make a good snack or lunch treat. There’s only a few ingredients so they don’t take long to make and are delicious served straight from the oven.


Pre heat the oven to 200C/190C Fan
Line a baking tray with greaseproof paper

Mix the flour and butter together
Get your child to measure the flour (225g) into a bowl. Add a pinch of salt.


Weigh the butter (55g), then cut it into small pieces before adding to the flour. Rub it together with your hands until it is nicely combined.

Grate your cheese (25g) and add to the flour, and again using your hands, mix it all in.


Add the milk
Measure the milk into a jug. Make a well in the middle of your flour mixture, then slowly add the milk until you have a soft but firm dough. Don’t add it all at once, as you might not need it all to get it to the right consistency.


Make the cheese scones
Lightly sprinkle flour on to your work surface. Roll out or pat down the dough until it is about 2cm thick. Using a cutter (or a glass if you don’t have any) cut out your scones and pop them on the baking tray.


Bake the scones
Brush the tops with a little milk then bake them in the oven for 10-15 minutes.

They’re best served warm with butter or more cheese.

cheese scones

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Difficulty: Easy

Time: 30 minutes + 20 minutes baking

Serves: 20+ pieces







200g Demerara sugar
200g butter
200g honey
400g oats
100g dried fruit (raisins, sultanas, apricots… anything you have lying around)


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I must spend a fortune buying muesli bars for Hannah to snack on so when I found this recipe for flapjacks at the weekend I thought I’d give it a go. As it turns out, these flapjacks are pretty sweet (but very tasty) so I’m not sure how many I want Hannah to eat – next time I might try it with half the amount of sugar and see what happens. In the meantime however, James and I are happy to finish them off on Hannah’s behalf!


Preheat your oven to 180C/160C fan and prepare your tin
Grease a 20x30cm baking tin and line with baking paper. It’s not the end of the world if you don’t have baking paper – it’ll just be easier to get it out the tin once it’s cooked.

Melt the sugar, butter and honey in a pan
Weigh the sugar (200g) into a small bowl then add to a small pan. Measure out the butter (200g) – get your little one to practice their cutting skills and chop it a little before you add it to the pan.

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Next measure out the honey (200g) and add that to the pan with the sugar and butter. Luckily for me there was only about 200g of honey left in our jar so we just poured it all in, otherwise this job can be a little sticky so you might want to have a cloth or some wet wipes to hand.

Melt the mixture over a low heat, stirring occasionally until the butter has melted and the sugar has dissolved.

Measure out the oats and fruit
Weight the oats (400g) and add them to a large bowl. Add the fruit (100g). We used raisins as that’s what we had in the house but you can add any dried fruit you like, or try some nuts or seeds. You don’t need to be too precise with this measurement – Hannah just threw in some handfuls until we had roughly enough.

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Mix everything together
Add the butter, sugar and honey mixture to the oats and fruit. Be careful here that small hands don’t get too near the hot mixture. Get your toddler to help you mix everything together with a spoon.

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Spoon into your baking tin and bake 
Add the mixture to your baking tin, pressing down with the back of a spoon to make sure it fills the corners and is nice and level.

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Bake in the oven for about 15-20 minutes.

Cool in the tin before slicing. Store in an airtight container.


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