Traditional Scottish Recipes Broken Biscuit Cake
TRADITIONAL SCOTTISH RECIPES - BROKEN BISCUIT CAKE
Another recipe I found on rampantscotland.com which is resourceful, easy, rich and makes a huge amount. Hope you enjoy this. This is the description of this on their web site. In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks. (Cooking time is set up time)
Provided by bshemyshua
Categories Candy
Time 2h10m
Yield 1 10X15pan, 45 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and chocolate together and stir.
- Mix in the well broken biscuits, nuts and essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper.
- Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
Nutrition Facts : Calories 188.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 22, Sodium 152.9, Carbohydrate 8.8, Fiber 2.3, Sugar 0.6, Protein 3
SCOTTISH OATCAKES
The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g
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