Traditional Scottish Recipes
- Montrose Cakes

    

Montrose Old Church Steeple    


Said to have originated in the east coast town of Montrose, these tea cakes make a good addition to "afternoon tea".

Ingredients (to make about 24 cakes):
4 ounces (100g) self-raising flower
4 ounces caster (very fine) sugar
4 ounces (100g) butter
3 ounces 75g) currants/raisins
1 tablespoon brandy
2 teaspoons rose water
Large pinch of ground nutmeg
2 eggs, beaten

Method:
Cream the butter and sugar together until light and fluffy. Slowly add in the beaten eggs and mix thoroughly. Add the currants/raisins , brandyrose water and nutmeg and stir well. Then stir in the flour and combine thoroughly.
Half fill greased patty-tins or paper cases and bake in a pre-heted oven at 375F / 190C / Gas Mark5 for10 to 15 minutes.

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