Scotch Cakes Recipes

SCOTTISH OAT CAKES

Steps:

• Pre-heat the oven to 190C.
• Mix together the oats, flour, salt, sugar and bicarbonate of soda.
• Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
• Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
• Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
• In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
• Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

SCOTCH CAKE

Steps:

• 1. Sift flour and sugar in a large bowl.
• 2. In a saucepan, bring margarine, shortening, water, and cocoa to a good boil.
• 3. Pour over flour and sugar mixture.
• 4. Add remaining ingredients and mix well.
• 5. Pour into a greased 13x9 pan.
• 6. Bake in pre-heated oven at 350 degrees for 40-50 minutes or until cake tests done.
• 7. Start making icing about 5 minutes before cake is done baking.
• 8. Bring margarine, cocoa, and milk to a boil in a medium saucepan.
• 9. Remove from heat and beat in remaining ingredients.
• 10. Pour icing over hot cake.

SCOTCH PANCAKES

Steps:

• Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
• Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SCOTCH CHOCOLATE CAKE

Steps:

• For cake: Sift together the flour and sugar into a large bowl.
• Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
• Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
• In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
• Add buttermilk mixture to the flour/cocoa mixture.
• Beat until well blended (batter will be thin).
• Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
• Spread icing over hot cake in pan.
• For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
• Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.

SCOTCH CAKE COOKIES

Steps:

• Preheat the oven to 425 degrees F (212 degrees C). Grease a cookie sheet.
• In a medium bowl, stir together the oat flour, bran, salt, baking powder, cream of tartar, cinnamon and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, milk and vanilla until mixture is well blended.
• Drop by heaping tablespoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be lightly browned.

SCOTCH PANCAKES

Steps:

• Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
• Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

SCOTCH CAKES

Steps:

• 1. Cream butter (or margarine) with confectioner's sugar. I have tried it with both, and like them either way. Some purists may prefer the butter; this is really your choice) Do not over cream, as the cookies tend to get a little sticky and are harder to roll into balls. You can add the salt and vanilla at this point.
• 2. Slowly add the dry ingredients by the spoonful, (I use a heaping tablespoon) again careful not to over beat. ( I have tried to avoid over beating using my Kitchen-aid, to no avail, so now I use my hand mixer with better results.
• 3. Using a rounded teaspoonful, (about walnut size) roll between your palms and flatten slightly and place on ungreased baking sheet about an inch apart. (All that butter makes it unnecessary to grease the pan)
• 4. Bake at 400 degrees for 8 minutes. I kind of check them, if the edges are light caramel color, they are usually ready.
• 5. Let cool and frost with a buttercream white icing. I usually just make icing using 1-2 tablespoons soft butter or margarine, 2 cups or so of confectioner's sugar and milk to make it the right consistency for spreading. I have also used a little of the liquid from a bottle of maraschino cherries to lightly color them. But I prefer the white frosting. Then top the cookie with 1/3 to 1/2 of a maraschino cherry, cut from the stem hole. If I can find green cherries, i cut a couple of slivers to add to the edges of the red ones to make them look like a big holly.

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.