I don’t apperceive what I was thinking. I promised my 13-year-old babe that a big allotment of our cruise to Scotland would be visiting tearooms and sampling the broiled goods. Then, I said, we’d get the recipes for our admired scones or oatcakes or whatever and we’d appear home and broil them ourselves.
They allege English over there; we allege English. We’d get the recipes on the spot, or get an e-mail abode for later. It’d be educational, I thought.
It was far added educational than I anytime planned it to be.
The active through Scotland and endlessly for tea allotment formed out well. The Scots pride themselves on actuality the best home bakers in Europe, they say, and abounding tearooms and coffeehouses serve home-baked desserts, tea cakes and breakfast pastries. In some cases, they buy from bounded home-based cooks; in others, agents bakers accompany their recipes from home and up the quantities a bit.
Irene and I were accurate to ask which items were commonly English and which commonly Scottish. We apparent that we admired the affable oatmeal/ginger/molasses/dried bake-apple flavors of Celtic baking.
Among our favorites were the abounding oatmeal-based aliment Americans would about assort as cookies: “oaties,” “biscuits” and “tray bakes” (layers of oats or shortbread topped with bake-apple mixtures or toffee), as able-bodied as “parkins” (cake-
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