Christmas ’07 – Scotch Cakes

January 30, 2008 at 8:09 am Leave a comment

scotchcakesI went home over Christmas (I live in residence – luckily I do have access to a kitchen most of the time though) and baked a lot. There was a week where I baked or cooked almost every day, which is odd when you’ve gone a month or so without cooking (! tragic). I made a lot of tasty food that wasn’t sweet but I seem to always forget my camera at those times. Anyway here are some great Christmas cookies.
The recipe is from “Out of Old Nova Scotia Kitchens”, which is a great cookbook.
I’m not sure if you can actually get it, our copy is falling apart.
I’ll take a picture of a page when I go home next – I think it has a joke recipe or two. Ooh! You can see the cover of it in my picture. Also it looks like I left a pan of cookies half on and half off of the kitchen table. I’m glad I didn’t knock it off, I’m pretty clumsy. These are pre-oven.
Scotch Cakes
(from Out of Old Nova Scotia Kitchens)
1 cup butter*
4 tbsp brown sugar
2 cups flour

Cream butter, blend with sugar. Gradually add the flour, then knead gently on a floured surface. Pat to 1/2 inch thickness and cut out shapes. Bake cookies at 325 F for about 20 minutes or until almost golden. (These instructions are all me except for the temperature. The cookbook is great for that, a lot of the recipes say “mix as usual and bake” or something similar)

Anyway these have three ingredients, but they’re amazing. It’s another name for shortbread, with the main difference being brown sugar and no cornstarch or other ingredients.
I put a tiny bit of buttercream icing on top. I got to practice piping and it tastes amazing because the cookies themselves aren’t that sweet, although you can definitely eat them plain.
Oh yeah, here’s my “recipe” for buttercream. I actually don’t know the correct amount of milk, I always just add tiny bits until it’s the right consistency. I’ll try to measure it next time.
Buttercream icing
(from mom)
1/4 cup soft butter* (room temperature)
4 cups icing sugar
1 tsp vanilla
some milk
Cream the butter and add in the icing sugar about a cup at a time. Add the vanilla and a little bit of milk (maybe a tablespoon?), and stir until the consistency is creamy but still thick.

* I use salted butter. I know this is a baking faux pas… I never bother looking for unsalted and I’ve never had a problem with it. I think these cookies might actually taste weird without the saltiness of the butter. If someone wants to try them and tell me it’s good with unsalted butter I might try it then. You could throw in some salt after, but if it’s all the same I’ll stick with my regular butter.


Entry filed under: Christmas '07.

Ancient cupcakes (and cookies) hence the name…

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