1 lb/ 3 cups flour
1 oz/ 0.5 tablespoon dried yeast
1 tbsp salt
0.5 pt/1 cup lukewarm water
6 oz lard
6 oz/ butter or margarine
1 level tbsp caster sugar
Sieve the flour into warm mixing bowl . Mix yeast , salt and sugar and add to
the flour along with the lukewarm water . Mix together and set in a reasonably
warm place to rise . Keep covered with a warm damp towel while it proves .
Beat fats until blended , then divide into three equal parts . Roll out dough
into a strip on a floured board . Fold in three and roll out flat as you would
flaky pastry . Repeat twice . Divide into oval bun shapes .
Put apart on a greased and floured tray and prove in a warm place for
another thirty minutes or so , then bake in a fairly hot oven ( 400 f or 200 C)
for 20-25 minutes . Reduce the heat as the rolls cook .
6 oz butter
6 oz caster sugar
9 oz flour
0.5 tsp baking powder
6 oz sultanas
3 oz currants
3 oz raisins
3 oz mixed peel
1 oz/ 1 tbsp ground almonds
Cream the fat and sugar . Add the eggs one at a time and beat well . Add the
dry ingredients , prepared fruit, and the ground almonds . Add milk if
necessary to make dropping consistency .
Put in a greased and lined tin and arrange blanched almonds on top to make
a pattern . Bake at gas mark , 350 F , 180 C for 1.5 hours .
Recipes comes from a book " A little Scottish cookbook " by Paul Harris .