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The Scottish Field April 2003 << BACK |
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Minmore Shortbread 1 cup unsalted butter half cup caster sugar 1 egg yolk 25ml whisky 5ml vanilla extract 3 cups cake flour 125ml flaked almonds, lightly toasted and crushed |
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The afternoon teas at Minmore House in Glenlivet are famous. No matter what outdoor activity you have been engaged in to return to the elegant drawing-room with its wonderful log fires and feast your eyes on Lynne Jansen's mouth-watering afternoon tea is a special treat. Everything is home made from almond tartlets, shortbread, chocolate whisky and yoghurt cake and of course Minmore scones. |
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| Method: Cream butter and sugar well until pale in colour. Stir in egg yolk, whisky and vanilla extract. Add flour and almonds and knead until smooth. Roll out and use heart shaped cutter. Place on a lightly greased and floured baking tray and bake at 160°C for approximately 30 minutes. (Must be pale in colour). When cool, sprinkle thickly with caster sugar, and keep in an airtight container. |
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Minmore Scones 500g self-raising flour Pinch salt 4 tsp baking powder Quarter cup caster sugar Sift dry ingredients together 2 eggs 375g buttermilk Quarter cup of oil Half teaspoon vanilla extract Beat liquids together briefly |
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Almond Tartlets Crust 1 cup flour 60g butter 2tbs caster sugar half tsb baking powder |
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Add liquid mixture to dry ingredients, mix until smooth, and then roll out on floured surface, dough should be approximately one and a half inches thick. Use medium sized scone cutter, this quantity will make 12 fat scones. Bake for 12 to 15 minutes in a very hot oven. Serve warm from the oven with home-made preserves and thick cream. Very more-ish. |
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| Crumb together flour, butter, caster sugar and baking powder. Add beaten egg. Break off pieces and press into mini tart pans. Chill covered in fridge for an hour. Note - pastry should be as thin as possible. |
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Filling 125g butter 125g margarine 4tbs milk 8 tbs sugar 2tsp vanilla extract 200g flaked almonds |
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| Method: Boil the filling ingredients until it caramelises, approximately 12 minutes, stirring constantly. Pour into the uncooked pastry shells and bake at 170°C for approximately 20-25 minutes. |
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| Reproduced from The Scottish Field April 2003 |
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