Prestonpans Biscuits

A sweet salute to Robert Burns Night. These biscuits have a hint of sweetness and will be greatly consumed with a wee dram of Scottish whisky. Our ode to the Scotsman will be a humble toast to him.

Prestonpans Biscuits

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8 oz flour

8 oz corn flour

1/4 teaspoon baking soda

1/2 teaspoon cream of tartar

8 oz white sugar

8 oz butter

2 beaten eggs

Sift all dry ingredients into a basin. Rub in butter. Mix to a dough with the eggs and add a little milk if required. Roll out on a lightly floured board. Cut into rounds. Bake a little apart on a lightly greased baking sheet in a moderately hot oven, 375ºF., for 10 to 12 minutes. Dredge with caster sugar. 

Notes: This recipe comes from a vintage Scottish cookbook and is typed as printed in the book. The flour I used was unbleached all purpose flour, the butter was softened. I lined the baking sheet with baking parchment paper instead of greasing it. I found the dough to be quite soft therefore I was more generous with the flour when rolling the dough out. As for the baking time... I found 10 minutes was perfect.

One reference I found that mentioned Prestonpans was a book called The Battles of Dunbar & Prestonpans: And Other Selected Poems New and Old, by James Lumsden, published in 1896. Which I believe the Bodleian Library of Oxford may have online in their Catalogue (SOLO). 

Happy Robert Burns Day and Night! - JD 

Drop Bannock

Scottish poet Robert Burns proclaimed "Oatcakes are a delicate relish, When eaten warm with ale." They are also quite lovely when eaten with whisky too. However if you have neither; then bannock are quite satisfying with a bit of butter and a spot of jam. This recipe, predominately made with oatmeal, therefore I did have some trepidation, due to making bannock with flour previously, turned out wonderfully. Simplistic and more pancake like however undeniable delectable and moreish.

Drop Bannock

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1 egg 

1 pint of milk

1/2 teaspoon baking soda

1/4 teaspoon salt

oatmeal as required

Beat the egg. Stir in milk. Stir in soda, salt, and enough oatmeal to make a droppable batter. Pour into a jug. Rub a frying pan with some butter. Warm the pan over medium high heat. Pour the batter into small rounds; You may also drop the batter from a serving spoon, if you wish. Heat until bubbles form on top or the bottom is nicely brown, then turn and brown the other side; as you would with pancakes. 

Notes: I added 1/2 teaspoon of British mixed spice, for a bit of flavour. 

  

Midlothian Oatcakes

This morning I made oatcakes and after tasting them I will never buy another prepackaged oatcake again! This evening I will serve them with a blue Stilton cheese and or a Whisky Cheddar cheese. A glass of Scotch will accompany the oatcakes nicely as we toast poet Robert Burns. How are you celebrating Robert Burns Day?