Help on some Scottish food to sample

**Laird_M** · 23rd October 13, 03:48 AM

Shorties are always a favourite. Very light and extremely moreish biscuits. I'll PM you the recipe tonight when I get home.
Made some for Burn's Night and took them to work - had to make a huge batch for the next day as everyone was complaining they only had one...

**Mikilt** · 23rd October 13, 06:45 AM

Another vote for Scotch Eggs. I make mine a little differently that the traditional recipe.

Quail eggs. Boiled and peeled
Season breakfast sausage with cinnamon and nutmeg
Wrap eggs in sausage
Bake until sausage is cooked through
Wrap in pastry puff shell and bake according to the pastry shell directions.

The make a delicious little 3-4 bite snack.

**Laird_M** · 23rd October 13, 06:50 AM

Originally Posted by Mikilt

The make a delicious little 3-4 bite snack.

How big are your quails?!

**Tobus** · 23rd October 13, 09:51 AM

I'm guessing that serving them wee nips of fine Scotch whisky would be frowned upon?

**SFCRick** · 23rd October 13, 10:22 AM

Originally Posted by Tobus

I'm guessing that serving them wee nips of fine Scotch whisky would be frowned upon?

Well yeah, why waste it on non Scots?

**Grizzly** · 23rd October 13, 10:26 AM

Okay let's make this clear. As Vmac has already explained Scotch eggs are not Scottish, never have been and never will be.

They are hard boiled eggs covered in sausagemeat, dipped in beaten egg then rolled in breadcrumbs. They are then deep fried in oil until golden brown. The cooking method is called Scotching, hence scotched eggs, which has been shortened to scotch eggs.

It is reported that they were invented in London in 1738 by Fortnum & Mason possibly based upon an Indian dish of eggs coated in mincemeat.

Hope this clarifies.

**Laird_M** · 23rd October 13, 10:55 AM

Shorties
These are a very light, melt in the mouth sort of shortbread, that I remember from my childhood.

6oz flour
3oz icing sugar
8oz butter

Cream butter and sugar until light and fluffy.
Gradually add flour and keep beating for 2-3 minutes until smooth and light.
Lightly oil baking sheet and pipe mixture onto sheet.
Bake for about 6 minutes at 180 celcius until bottoms are lightly browned.
Transfer to a wire rack and allow to cool.

Don't bother trying to store in an air tight tin - they won't last that long...especially around kids.

**Tony** · 23rd October 13, 11:14 AM

Icing sugar eh?

I'll give that a go. My first batch with regular sugar turned out a bit dense.

**Laird_M** · 23rd October 13, 12:04 PM

These ones are very light and I've never had them turn out heavy at all. 'IF' they don't get eaten in one go, they can be kept for up to 2 weeks in a tin without going stale. Allegedly...