Highland Heritage Classic Recipes

Muthu Highland Heritage Classic Recipes

Here's a round up of our favourite Muthu Highland Heritage Coach Tour Recipes. Why not share your's with us and email them? We'd love to hear from you, please send your recipes to marketing@highlandheritage.co.uk

 

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Highlander Shortbread

Ingredients

100g butter

50g icing sugar

100g plain flour

50g corn flour

2-3 tbsp demerara sugar 

 

Preparation Method

• Cream the butter and icing sugar together until light and fluffy.

• Add the flour and corn flour and mix well, using your hands to knead the mixture together.

• Roll into a thick sausage, then roll in the demerara sugar, wrap in cling film and chill in the fridge for an hour. 

• Preheat the oven to 190 Celsius & grease a baking tray.

• Remove from the fridge and cut into slices.

• Bake for 13 minutes. They should be a bit brown around the edges. 

• Leave them on the baking tray for one minute before transferring them to a rack to cool completely. 

 

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Highlander Truffles

Ingredients

2 oz butter

1 small tin condensed milk

2 tbsp drinking chocolate

2 oz coconut

10 digestive biscuits

Drop of sherry

Vermicelli or desiccated coconut

 

Preparation Method

• Melt butter and mix in other ingredients.

• Leave in a cool place for 2 hours.

• Roll into balls and dip in vermicelli or desiccated coconut.

 

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Girdle Scones

Ingredients

8 oz Flour

½ teaspoon Bicarbonate of soda

½ teaspoon Cream of tartar

½ teaspoon Baking powder

1 oz Butter

1 tbsp Golden syrup

Buttermilk, Full cream milk, or Sour milk

 

Preparation Method

• Sift the flour into a bowl.

• Add the other dry ingredients and mix.

• Rub in the butter.

• Add the syrup and sufficient milk.

• Mix with a palette knife to a soft consistency.

• Turn on to a floured surface and roll quickly and lightly (handle as little as possible) to about ¼ inch thick.

• Cut in rounds.

• Grease and heat the girdle and, with a slice or broad knife, turn once until brown on both sides.

• Serve freshly baked, spread with butter.

 

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Chocolate Muesli Bar

Ingredients

150g Scotbloc type chocolate

150g Muesli

3 level tbsp of golden syrup

25g butter

150g dark or milk chocolate

11 x 7” baking tin

 

Preparation Method

• Melt Scotbloc in large bowl.

• Add syrup, Muesli and butter.

• Stir well and press into lined baking tin.

• Melt remaining chocolate, drizzle on mixture in tin and chill.

• Cut into small squares or fingers, delicious!

 

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Smiddy Loaf

Ingredients

8oz (100g) Self Raising Flour

4oz (100g) Sugar

4oz (100g) Margarine

8oz (200g) Mixed Fruit

1 tsp Mixed Spice

1 tsp Bicarbonate of Soda

1 cup water

2 eggs

 

Preparation Method

• Put cup of water in a saucepan.  

• Add margarine, sugar, mixed fruit, mixed spice and bicarbonate of soda.

• Simmer for 5 mins, leave to cool.

• Add beaten eggs and self raising flour.  

• Mix well.

• Line and grease a 2lb loaf tin.

• Put mixture into the tin.

• Place in oven – bake at 180C, gas mark 4, for 45 minutes.

• Slice and serve with butter.

• ENJOY with a cup of tea!

 

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Edinburgh Fog

Ingredients

½ pint double cream

1oz castor sugar

2oz small macaroon biscuits

Almond essence

Drambuie liqueur (to taste)

1oz flaked almonds

 

Preparation Method

• Whip the cream until it is stiff and add the sugar.

• Crush the macaroon biscuits and mix thoroughly with the cream.

• Add a few drops of almond essence and Drambuie liqueur to taste.

• Spoon into individual glasses or ramekins, store in fridge.

• Serve well chilled with flaked almonds sprinkled over.

 

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Tattie Scones

Ingredients

225g boiled potatoes

65g plain flour (approx.)

3 tablespoons melted butter

½ teaspoon salt

 

Preparation Method

• Mash potatoes whilst warm, add butter and salt

• Add enough flour to make a pliable dough without making it too dry

• Turn out onto a floured surface and roll to ¼“ thick

• Cut into 6” circles, then into quarters

• Prick all over with a fork and cook in a lightly greased heavy pan

• Cook for approx. 3 mins each side until golden brown

 

Delicious served hot with butter!!!!

 

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Scotch Broth

Ingredients

1lb mutton shank (or mutton plus added stock)

3 pints water

1oz pearl barley

2oz dried peas (soaked overnight)

1 large carrot, 1 large onion, 1 small leek (all sliced

1 small turnip (diced)

4oz shredded cabbage

Chopped parsley

 

Preparation Method

• Trim any excess fat from the mutton and put in a large pan with the water, barley, peas and seasoning.Bring to the boil and simmer for 1 hour.

• Add the carrot, onion, leek and turnip, return to the boil and simmer for 30 mins or until vegetables are just cooked. Add the cabbage and cook for another 15 minutes. Remove the mutton from the pot and trim the meat off the bone, cutting it into small pieces. Return the meat to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the soup when serving.

 

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