on 13 August 2012
Part of the extensive 'Salmon Recipe Books series', this small volume focuses on traditional Scottish cakes and biscuits.
Thirty-four recipes are included: Abernethy Biscuits, Almond Shortbread Biscuits, Apple Gingerbread, Apple Plate Cake, Ayrshire Shortbread, Border Tart, Brandy Wafers, Buttermilk Bread, Butterscotch Biscuits, Butterscotch Ice Cream, Dundee Cake, Flapjacks, Girdle Scones, Honey and Orange Tea Loaf, Honey and Whisky Cake, Lemon Tarts, Light Family Fruit Square, Light Plum Cake, Marmalade Cake, Marmalade and Ginger Slice, Oatcakes, Oatmeal Gingerbread, Old-fashioned Raspberry Buns, Paradise Cake, Petticoat Tails, Pitcaithly Bannock, Plain Oven Scones, Potato Scones, Scotch Pancakes, Scottish Brown Bread, Selkirk Bannock, Tantallon Cakes, Treacle Scones, and Whisky and Apple Jelly.
As with all books in the series, the recipes are presented without any preamble or general instructions, so they're not ideal for complete novices. Readers should also note that none of the finished products are illustrated; instead, various full-page black and white illustrations of the Scottish landscape are included. All weights and measures for ingredients listed are imperial and settings for electric ovens are given in Fahrenheit, but a conversion table for British metric equivalents is provided on the last page.
As most of the recipes included are somewhat old-fashioned, many are relatively plain by today's standards, and you won't find all the frostings and fussy ingredients associated with many modern baking books. The finished products are no less appealing for this, however. I've only tried a couple of recipes from the book so far, but both (the flapjack and the marmalade and ginger slice) have come out well, so I will definitely be experimenting with some more in the near future!
This review refers to the paperback edition of 'Scottish Teatime Recipes' published by J Salmon Ltd.