Label
All
0
Clear all filters

Catherine Brown

Scots Cookies

Rate this recipe

Preparation info
  • Yield:

    25-30

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Popular teatime treats which may be made more ‘fancy’ with cream or icing.

Ingredients

  • 750 g (1½ lb) strong plain flour
  • 250 ml (8

Method

Pre-heat the oven to 425°F/220°C/Gas 7.

Grease 2 large baking trays.

Mixing and Kneading the Dough

Begin by warming both the milk and flour separately to blood heat (37°C). Yeas

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title