I have been threatened with dire things if I do not post this. It’s from the late Elizabeth Craig’s The Scottish Cookery Book, first printed in 1956 and therefore bloody hard to get hold of these days. I was given it by a French farmer’s wife who hadn’t a clue what it was. How it came into her hands I do not know.
Anyway, it appears copies very occasionally turn up on Amazon UK. If you’re fond of traditional cookery it’s worth keeping an eye out for it. Contains such delights as Helensburgh toffee, brain cakes (not a typo), Forfar bridies, clootie dumplings and something called Roastit Bubbly-jock.
So, here goes:
- 200 g flour
- 25 g cornflour
- 1 tsp baking powder
- pinch salt
- 25 g butter
- milk to mix
Filling: butter and brown sugar to taste
Sift flour and cornflour, baking power and salt into a basin. Rub in the butter. Mix to an elastic dough with milk.
Turn onto a floured board and knead lightly, then roll into an oblong 1/4 inch (0,5 cm) thick. Spread with butter and sprinkle liberally with soft brown sugar. Roll up like a Swiss roll. Cut into slices and bake in a hot oven 475°F/240°C for 8-10 minutes.