Favourite Swedish and Scottish Recipes
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Scottish section
Christmas cake
Scottish pancakes (or Drop Scones or Girdle Scones)
240 gr flour
60 gr butter
50-80 gr sugar
1/4 tespoon salt
nutmeg
2 eggs
2,5 dl milk
4 teaspoons baking soda
or
2,5 dl sour cream or youghurt
2 teaspoons baking soda and 2 teaspoons bicarbonate
Rub butter and flour. Add salt and sugar.
Wip eggs lightly and add.
Mix milk/cream/yoghurt and bicarbonat/soda.
Add and mix thoroughly.
Cook pancakes in medium heated frying pan. Serve with butter and jam.
(or try American style breakfast with pancakes sausages, bacon and
maple sirup!).
Hot cross buns
1 lb plain flour
3/4 oz yeast (ca halvt paket jäst)
4 oz castor sugar
1 heaped tsp each of cinnamon and mixed spice (kryddpeppar)
1/2 tsp grated nutmeg
a pinch of salt
4 oz mixed peel finely shredded
3 oz each of currants and sultanas
1 egg
1/2 pint milk
Shortcrust paste (smördeg)
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Sift the flour with the spices, the sugar and the salt into a warm
bowl. Rub in the butter, then add the fruit.
Warm the milk to blood heat, beat the egg, the milk and add the
yeast together and pour into the centre of the flour. Mix well, then
cover the bowl with a warm towel and set in a warm corner of the
kitchen for an hour. The dough should rise to almost twice its size
and it should be fairly firm and easy to handle.
Work it well (it will fall back in bulk, but do not worry about that).
Shape the dough into buns and put them on a warm, greased
baking sheet, leaving room for them to rise and spread. Cover again
and set aside, again in a warm corner (du har väl ett varmt hörn!!!!)
Put a cross on each bun with narrow strips of shortcrust paste and
bake them in a hot oven (250 C). They will take from 15-20
minutes. When they are cooked, brush them over with a spoonful
of sugar melted in warm milk and put them back into the oven for
the glaze to dry.
Swedish section
Pepparkakor
Skurna pepparkakor (_the_ original recipe!).
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Last updated: 2000-05-14 by LR