Catherine Brown

Scots Cookies

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