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Scotch Cake Biscuits
Scotch Cake Biscuits is a traditional Scottish recipe for a classic biscuit (cookie) made from an oat flour, wheat bran, butter, egg and milk batter with baking powder and vanilla extract that's dropped onto baking trays and oven baked until done. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Cake Biscuits.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Makes:
10–12
Rating: 
Tags : Baking RecipesScottish Recipes
These are a classic shortbread biscuit that are almost half-way between a shortbread and Empire biscuits, these are often iced and decorated for Christmas and Hogmanay.
Ingredients:
60g butter
90g oat flour (or grind oatmeal to flour in a food processor)
15g wheat bran
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp
cream of tartar
1 egg
1/4 tsp vanilla extract
240ml milk
1/4 tsp ground
cinnamon
25g caster sugar
lemon icing (icing sugar blended with lemon juice until just spreadable)
candied angelica and halved glacé cherries, to decorate
Method:
Add the oat flour, wheat bran, salt, baking powder, cream of tartar, cinnamon and sugar to a bowl and stir well to combine. Add the butter and either rub in with your fingers or cut in with a knife until the mixture resembles coarse breadcrumbs.
Add the egg and stir in to the mixture until well blended then add the milk and vanilla extract. Stir to combine and continue stirring until smooth. Grease a baking tray and drop the batter by the heaped tablespoon onto this (leave 5 cm between them). Place the filled baking tray in an oven pre-heated to 210°C (410°F/Gas Mark 7) and bake for about 12 minutes, or until the biscuits are lightly browned and golden.
Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack to cool completely. Once cold, spread the top with the lemon icing and garnish with red and green glacé cherries, or candied angelica and red glacé cherries
