Marion Maxwell
A little book of Scottish Baking

Published by The Appletree Press Ltd., 1996
Published by arrangement in North America by Pelican Publishing Company, Inc., 1997
Copyright © 1996

ISBN 1-56554-290-8
Printed in the UAE

Published by Pelican Publishing Company, Inc. 1101 Monroe Street, Gretna, Louisiana 70053
Book Cover Tassel

Some words about the book :
A Little Book of Scottish Baking

This little book aims to record the variety and richness of Scottish baking: the homely bannocks, scones and oatcakes; the sophisticated confections turned out by the ancient Incorporation of Baxters in Edinburgh; the oatmeal gingerbread of the Orkneys and the delicious breads and cakes served in Glasgow tea-rooms in the nineteenth century. Long after the arrival of the baker's cart, a love of home baking still flourishes. Here, then, are ideas aplenty if you are wanting a wee something to have with your flycup!

Aberdeen Crullas 8
Almond Flory 19
Apple Tart, Lila's 39
Bannock, Selkirk 51
Bannock, Wheaten 23
Bannocks 7
Bannocks, Barley 35
Baps 32
Barley Bannocks 35
Black Bun 11
Boiled Fruit Cake 56
Broonie 27
Buttermilk Scones 24
Buttery Rowies 4
Cheese and Herb Scones,
Savoury 24
Chocolate Whisky Cake 44
Country Rhubarb Cake 48
Currant Squares 16
Dundee Cake 43
Featherlight Sponge Cake 59
Flakemeal Crunchies 15.
Fruit Cake, Boiled 56
Lila's Apple Tart 39
Oatcakes 7
Pancakes, Scottish 47
Parties 40
Rhubarb Cake, Country 48
Sair Heidies 52
Savoury Cheese and Herb
Scones 24
Scones, Buttermilk 24
Scones, Savoury Cheese and
Herb 24
Scottish Pancakes 47
Scottish Snowballs 55
Scripture Cake 28
Seed Cake 36
Selkirk Bannock 51
Shortbread 12
Snowballs, Scottish 55
Sponge Cake, Featherlight 59
Tattie Scones 31
Tea Brack, Whisky 20
Wheaten Bannock 23
Whisky Cake, Chocolate 44
Whisky Tea Brack 20

Some good recipes from the book



Made from one of our oldest native crops, bannocks or oatcakes were baked on a heated hearthstone or griddle and then dried out before the fire on the "banna rack".


Makes 4.

Sift the flour, salt, and baking soda into the oatmeal. Melt the butter, margarine or fat in boiling water and add to the dry ingredients. Mix until the mixture is a spongy mass (a little extra water can be used if necessary). Turn mixture on to a surface covered with plenty of dry oatmeal and scatter more on top. Flatten the dough and roll out until ˝cm/ Ľinch in thickness, then place a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and rub it in all over the surface. Cut into quarters before baking on either a griddle or in the oven.

Griddle method: Place the oatcakes on a heated griddle or heavy pan over medium heat and bake until they dry out and curl. Then place under a grill at medium heat to cook the top of the oatcakes.

Oven method: Bake at gas mark 4, 180°C, 350°F, for 20-30 minutes or until dried out.



These delicate sugary plaits are mainly associated with the fine baking traditions of Aberdeen. The name probably derives from the Gaelic word kril, meaning a small cake or bannock. There may also be a link with the Netherlands: krullen means to curl, and Dutch fish curers had frequent contact with the North-east of Scotland.


Makes 12.

Sift flour with salt and spice. In a separate bowl, cream the butter and sugar together. Beat in the egg, adding a little flour to prevent curdling. Stir in rest of flour, adding buttermilk to make a fairly stiff dough. Roll out thinly in a 30cm/12 inch square and cut into 12 sections approximately 10cm by 7.5cm/4 inch by 3 inch. Slice each lengthways into 3 strips, but leave the top uncut. Plait to form the crullas, then fold outer strips over the centre strip and pinch ends to seal. Fry in hot oil until golden. Drain on kitchen paper and dredge with icing sugar. Eat hot or cold.


What Is Self-Rising Flour?
Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Chances are high that you already have those staples in your pantry already too. The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

How many ml in a cup?
To work out how many ml there are in a cup, you need to know which cup your recipe/instructions is referencing. The US cup measures 236.59 mL. In comparison, the old imperial UK cup (most commonly referenced in pre-1970s recipes) measures 284.13 mL. The metric cup, referenced in Commonwealth countries and modern UK recipes, measures 250 mL. Here's a chart of how they measure for 1 cup, 1/2 cup, 1/3 cup and 1/4 cup.

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