The Hope of Christmas Past
Page 7
An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
*Recipe courtesy of rampantscotland.com
http://www.rampantscotland.com/recipes/blrecipe_bannocks.htm
Tablets
The Scottish tablet is a super-sweet, very sugary treat. It’s not soft like fudge, or chewy like toffee, but more crumbly in texture. The taste is one-of-a-kind. Impress your friends and family this year with a unique treat!
This generations old recipe has been converted to modern US measurements, so it’s easy for you to give it a try.
Ingredients
@ 4 Cups Granulated Sugar
1/2 Cup (1 Stick) Unsalted Butter (NOT Margarine)
1 14oz can Condensed Milk (NOT Evaporated Milk)
1 Small (1 fl oz) Bottle Natural Vanilla Extract
Directions
• Lightly grease a baking tray (11 x 19 inches works well) with butter and set aside.
• Put the sugar and milk into a fairly large, preferably heavy stainless steel saucepan (mixture will double in quantity as it heats).
• Stir together
• Add the butter and condensed milk and stir again
• Put pan on medium-high heat and bring mixture to the boil (this usually takes somewhere around 10 mins), stirring occasionally
• Once mixture comes to the boil, reduce the heat until mixture is boiling gently
• Continue to let it boil for around 20 – 30 minutes, still stirring occasionally
• Remove saucepan from the heat and add Vanilla Essence… and now comes the ‘elbow grease’… beat the mixture vigorously for 4 – 5 minutes, or until the mixture starts to feel more ‘stiff’ and ‘gritty’ under the spoon
• At this point the Tablet is ready to be poured into the baking tray you prepared at the beginning. Allow mixture to cool a little and then mark it off into bars, or squares with a sharp knife
• Tablet is ready to eat when fully cooled.
YOU NEED TO KNOW:
• This Scottish Tablet recipe is pretty straightforward, but it can take a few tries to get it ‘just right’. But the good news is that even the ‘rejects’ usually taste great!
• The boiling mixture will be VERY HOT, and can burn you quite badly if it sticks to your skin. Be careful while stirring the mixture, and stand well back as you remove it from the heat towards the end of the recipe.
• Tablet hardens quickly once it’s removed from the heat, so soak the pan in warm, soapy water as soon as you’ve emptied its’ contents into the baking tray.
*Recipe courtesy of Scottish at Heart
https://www.scottish-at-heart.com/scottish-tablet.html
About the Author
Award-winning author of several historical novels, Stephenia H. McGee writes stories of faith, hope, and healing set in the Deep South. When she’s not twirling around in hoop skirts, reading, or sipping sweet tea on the front porch, she’s a homeschool mom of two boys, writer, dreamer, and husband spoiler. Stephenia lives in Mississippi with her sons, handsome hubby, two dogs, and one antisocial cat. Visit her at www.StepheniaMcGee.com for books and updates.
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