RETAILERS looking to celebrate St Andrew’s Day — while generating some incremental sales — may want to take heed of a few recipes produced for the occasion by Scottish Blend.
The tea brand has marked St Andrew’s Day 2018 by releasing four sweet treat ideas with Caledonian flavour.
Scottish Blend St Andrew’s Day 2018 recipes
Irn-Bru Shortbread
Ingredients
125g Granulated Sugar
250g Unsalted Butter
375g Plain Flour
1 Bottle or can of Irn-Bru
100g of White Chocolate
50g double cream
Pinch of salt
Method
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour and Salt, rub together between thumb and for fingers. You are looking for the dough to
almost come together in big chunks (5 min)
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130C) for about 50 minutes (biscuits should be firm to the touch)
• For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich.
Haggis Spiced Shortbread
Ingredients
125g Granulated Sugar
250g Unsalted Butter
375g Plain Flour
¼ tsp Black Pepper
¼ tsp Ground Coriander
¼ tsp Mace
¼ tsp Nutmeg
Pinch of salt
100g 60% Dark Chocolate for decorating (optional)
Method
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour, salt and spices, rub together between thumb and for fingers. You are looking for the dough to almost come together in big chunks (5 min)
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼ in thickness.
• Cut out into desired shapes! You can re-roll excess dough up to 3 times. (5 min)
• Bake at 265 F (130C) for about 50 minutes (biscuits should be firm to the touch)
• To finish, melt your dark chocolate and half dip shortbread.
Scottish Raspberry & Oat Shortbread
Ingredients
125g Granulated Sugar
250g Unsalted Butter
375g Plain Flour
50g Rolled Oats
50g Light Brown Sugar
2 tbsp good Scottish raspberry jam
Pinch of salt
100g white chocolate
Method
• Bring butter to room temperature
• Combine butter and sugars, mix until combined (3 min)
• Add in Flour and salt, rub together between thumb and for fingers. You are looking for the dough to almost come together in big chunks (5 min)
• Gently fold in raspberry jamBring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼ in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130C) for about 50 minutes (biscuits should be firm to the touch)
• To finish, drizzle with white chocolate
Scottish Tablet Crumble Shortbread
Ingredients
125g Granulated Sugar
250g Unsalted Butter
375g Plain Flour
100g Scottish Tablet
200g icing sugar
2 tbsp ice cold water
Pinch of salt
Method
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour and Salt, rub together between thumb and for fingers. You are looking for the dough to
almost come together in big chunks (5 min)
• Crumble in 30g of tablet
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes. You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch)
• For the glaze: Mix icing sugar and water together until you get a thick, spreadable consistency.
• To finish, spoon some of the glaze on top of the shortbread and crumble
