Tag Archives: Scottish

Chicken And Leek Pie With Potato Scone Crust

Leftovers needing jazzed up a bit?

 This is the recipe for you, using leftover roast chook and the insides of some baked potatoes, discard the skin, or some leftover mashed potato.

I have used homemade chicken stock from some roast chicken flavoured with lots of garlic and fresh herbs so the stock has heaps of flavour, if you are using powder or a cube, maybe add a little fresh parsley and garlic to the leeks when they are cooking for a bit more flavour.

The potato scones go beautifully crispy on top and mushy and chickeny on the bottom, yum!

Serves 8.


110g butter

2 large leeks, halved lengthwise, cut into 1cm pieces and washed thourghly

100g gluten free plain flour

1.2l chicken stock

800g cooked chicken or ham


500g cooked potato, mashed

100g butter

50g gluten free plain flour

1/2 teaspoon gluten free baking powder


Preheat the oven to 190 degrees Centigrade.

In a large, shallow oven proof pan, heat the butter over a medium heat.

Add the leeks and cook for 10 minutes until vibrant green and soft.

Add the flour to the pan and stir continuously for one minute.

Pour the stock into the pan and stir until it thickens at boiling point.

Stir the diced cooked chicken through and set aside.

Now make the scones.

In a large bowl, weigh out the potato, finely diced butter, flour and baking powder, using your hands, gently work the mixture until a dough begins to form.

Flour your work surface with gluten free plain flour and using your hands, gently squash down the dough until 5mm thick.

Take a floured cookie cutter and cut discs, once there is no more space, reform the dough, squash down and re cut until you have enough discs.

Place the scones onto the pie filling and pop into the oven.

Bake for 40 minutes.

Chocolate Shortbread


This is a nice easy recipe for a very chocolatey biscuit.

The dough freezes well and the biscuits can be frozen too if you haven’t eaten them all!

Makes 40 biscuits.


220g butter

110g caster sugar

300g plain flour

30g cocoa powder


Cream the butter and sugar until light and fluffy.

Beat in the flour and cocoa.

Form the dough into a long sausage, wrap in plastic wrap and pop into the fridge.

Chill the dough for  at least 30 minutes.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Slice 0.5cm rounds from the dough and place on the prepared baking sheets.

Bake for 15-20 minutes.

Allow to cool completely on a cooling rack.

Crystallised Ginger Shortbread


I have mentioned my love for shortbread before, I was brought up on the stuff!

This is another twist on a classic, my Grannie loved crystallised ginger, I think that she would approve of this!

I often makes these as mini biscuits for the lunch boxes, around 2cm diameter. To make the shortbread this size it is easiest to break the dough into four pieces and roll them individually.

Makes 30.


220g butter, room temperature and diced

90g caster sugar plus extra for dusting

330g plain flour

70g crystallised ginger


Process or beat the butter and sugar until creamed and light.

If using a processor add the flour and ginger and process until it forms a ball.

If making by hand, chop the ginger finely, add to the butter mix with the flour and combine well.

Cover a piece of cling wrap with a little extra sugar, and form the dough into a sausage, around 4-5 cm diameter, and roll in the sugar.

Wrap the rolled sausage in the cling wrap and pop in the fridge for 2 hours.

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Take the dough out of the fridge and slice into rounds about 5mm thick.

Place the dough on the baking sheets and bake for 25mins until golden.

Allow to cool on a wire rack.

Smoked Haddock Chowder


This is one of my all time favourite soups!

I managed to get my hands on four gorgeous fillets of Scottish smoked haddock, not so easy in Australia, and had to come up with a plan to make the most of them while feeding a very hungry family of five!

This recipe serves 12, we eat half and freeze half for another night.


50g butter

2 leeks, quartered lengthwise, sliced and washed

1.2kg potatoes, peeled and diced, 2-3 cm

750g Scottish smoked haddock, cut into 2-3 cm pieces

600g frozen sweetcorn

500mls vegetable stock

900mls full cream milk

300mls cream

lots of freshly ground pepper

A little salt taste

dill or parsley to garnish


In a large pan, melt the butter over a medium heat, add the leeks and cook until soft.

Add the potatoes to the pan and cook for 5mins, stirring regularly.

Pour the stock, milk and cream into the pan and bring up to a gentle simmer, simmer until the potatoes are nearly cooked through.

Add the haddock and sweet corn to the pan, again bring up to a gentle simmer and cook until the haddock begins to flake.

Season with pepper and check for salt, it may not need any depending on your fish and stock.

Serve with a little chopped dill or parsley sprinkled over the top.


Cinnamon Shortbread


A little twist on the traditional Scottish shortbread!

We always had a tin of homemade shortbread in the cupboard when I was growing up in Edinburgh and with our current wintery weather here in Australia I thought a little warming cinnamon might make a pleasant change.

What can I say ……….. there’s none left! It must be good!

Makes 20 biscuits. You can also freeze the unbaked dough and the baked shortbread.


220g butter

120g caster sugar plus a little extra

300g plain flour

2 teaspoons ground cinnamon


Process the butter and sugar.

Add the flour and process until coming together as a dough.

Spread out a large piece of plastic wrap on your work surface.

Tip the dough onto it and form into a long sausage, around 5-6cm diameter.

Pop in to the fridge for 30mins at least.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Take the dough out of the fridge and unwrap, keeping the plastic wrap under it.

Sprinkle a little sugar along the sausage and roll around until completely covered.

Slice the dough into discs, around 1cm thick.

Place the biscuit dough onto the prepared sheets and place them in the oven.

Bake for 25 mins and then allow to cool on a wire rack.



Scottish Tablet


This is the ultimate sweet treat in my opinion!

What can you not love about a four ingredient recipe that gives you the Scottish equivalent of fudge?

Where as fudge may have a bit of chewy ness to it, tablet crumbles and has a grittiness that makes it divine!

We often make a batch around Christmas to give away and share if friends are round, this year I have also made it for the school cake stall at our local arts festival so fingers crossed it sells well!

I can’t make it sound healthy but it is gluten free and egg free!

A word of warning, don’t be tempted to make more than double this recipe at once, it becomes much harder to beat and get to the graining stage and the chances of being burnt with the bubbling sugar increase dramatically!


900g granulated sugar

200mls water

110g butter

1 x 380g tin condensed milk


Line a baking tray with baking parchment.

In a large pan over a medium heat the water and butter.

Once the butter has melted add the sugar and condensed milk.

Bring up to the boil.

Simmer, stirring constantly,  for 20mins until a caramel colour and thickened.

Take off the heat and beat until the mixture starts to go grainy.

Pour carefully on to the prepared tin.

Allow to cool completely and then break into small pieces and store in an airtight container.


Coconut Shortbread


I grew up with this shortbread on the biscuit barrel regularly.

Mum always baked it in a tin, marked with a knife into wedges and using fork prongs to make a decorative pattern. This quantity makes four wheels.

The boys like biscuits rather than wedges, go figure, so I now roll the dough by hand and then roll it in coconut.

You can freeze the unbaked dough, I roll it into a fat sausage, double wrap in cling film and label. To bake, allow to defrost, roll the entire sausage in coconut and then cut slices and bake as below.

Makes around 36-40 depending on size.


450g butter, at room temperature

225g caster sugar

450g plain flour

225g desiccated coconut, plus extra

225g cornflour

2 teaspoons vanilla extract


Preheat the oven to 160 degrees Centigrade.

Line three baking sheets with baking parchment.

Cream the butter and sugar.

Add the remaining ingredients and beat to form a dough.

Pour a little extra coconut into a bowl.

Take a small piece of dough, size of a ping pong ball.

Roll it into a ball, roll it in the coconut and then gently flatten with your hand, place on the prepared baking sheet.

Repeat until all the dough is used, pop the first two trays into the oven and bake for 20-25 mins., keep an eye on them!

Once they are golden brown, allow to cool for 5mins and then remove to a cooling rack to cool completely, store in an airtight container.

Gluten Free Potato Scones


Tattie scones, as they are called in Scotland.

I have a soft spot for these! Delicious for breakfast with an egg, served with soup or  use as a gluten free base for canapés.

The scones have a very mild flavour but you can zip them up a bit, fresh chopped chilli or some smoked paprika both work well.

Makes 6 10cm diameter scones.


400g mashed, cooked potatoes

80g glutinous rice flour

40g butter, melted

1 teaspoon gluten free baking powder

pinch of salt


In a large bowl mash the potatoes.

Add the flour and baking powder, using a fork mix through, mashing as you go.

Add the butter and salt and mix to form a dough.

Heat a large non stick frying pan over a medium heat.

Line the work surface with a piece of baking parchment.

Sprinkle the parchment with a little rice flour.

Gently, using your hand, flatten the dough to around 1cm thickness.

Use a cookie cutter to cut circles in the dough.

Cook the scones in the dry pan until golden brown.

Keep warm and serve or allow to cool on a cooling rack.


Gluten Free Shortbread


It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.

Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours.

Glutinous rice can be found at Asian food stores and just double check your cornflour is wheat free!

I use salted butter as I would for wheat shortbread.

Makes 24


220g butter, salted, at room temperature

110g caster sugar

200g glutinous rice flour

120g cornflour

2 egg yolks


Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, cream the butter, sugar and egg yolks until light and fluffy.

Sieve the flours over the butter mix and mix well to form a dough.

Roll into walnut sized balls and place on the prepared baking sheet.

Using a fork, gently press down a little.

Bake in the oven for 30mins.

Allow to cool slightly on the baking sheet, then gently move to a baking rack to cool completely.