SCOTTISH FRUIT SQUARES
This is a classic Scottish bar cookie from the city of Eyemouth. In Scotland, it's a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.
Provided by Olha7397
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
- Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
- To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
- While the bars bake, make the icing. Mix the confectioners' sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
- Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
- The Great Holiday Baking Book.
SCOTTISH FRUIT-FILLED SCONES
Make and share this Scottish Fruit-Filled Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 55m
Yield 6 addictive scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425F degrees.
- Combine flour, baking powder, and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry cutter until mixture looks like fine granules.
- Add sugar, raisins and mix.
- Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
- Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
- Roll out dough to a flat shape between ¼and ½ thick.
- Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
- Place a solid disk on a greased cookie sheet.
- Place a disk with a hole on top and fill the hole with fruit.
- Cover with another solid disk and pinch edges to seal.
- Re-roll and cut scraps and repeat cutting until all dough is used.
- Bake for 12 14 minutes or until medium brown on top.
- Put on a wire rack and cool before serving.
- ***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.
Nutrition Facts : Calories 809.6, Fat 33.7, SaturatedFat 20.8, Cholesterol 89, Sodium 807.3, Carbohydrate 118.7, Fiber 3.8, Sugar 44.1, Protein 11.8
HUNGARIAN FRUIT SQUARES
This is my Hungarian great-great-grandmother's recipe. It is a family favorite every year. Once you make it one time, you will continue to make it every year.
Provided by Julia Nickels
Categories World Cuisine Recipes European Eastern European Hungarian
Time 50m
Yield 32
Number Of Ingredients 10
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl. Use a pastry blender or fork to cut in butter until pea-sized crumbs form. Add eggs and vanilla extract and mix dough well.
- Separate out 1/4 of the dough and chill in the refrigerator. Press remaining dough into the bottom and sides of an ungreased 15 1/2x10 1/2-inch jelly roll pan. Spread apricot preserves on 1/2 the mixture and raspberry preserves on the remaining 1/2.
- Preheat the oven to 325 degrees F (165 degrees C).
- Remove chilled dough from the refrigerator and roll out onto a lightly floured board. Cut into 1/2-inch strips and place diagonally across the preserves to form a lattice; press around edges to seal.
- Bake in the preheated oven for 30 minutes.
- Allow to cool and cut into squares. Dust the top with confectioners' sugar; this keeps cookies from sticking and looks nice, too.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 25.4 g, Cholesterol 26.9 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 99.8 mg, Sugar 15.2 g
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- The first step is making the pastry. You need to use cold butter and cold water (best chilled in the fridge). If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.
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