Three Scottish Recipes By Brankica Skorkovic, Dusanka Nikacevic and Svetlana Gavrilovic, Uzice Grammar School Apple Scone Main Ingredients: One medium cooking apple 250g all-purpose flour with baking powder ½ teaspoon salt Level teaspoon baking powder 60g butter 60g castor (fine granulated) sugar Up to 150ml milk Ingredients for glaze: A little milk 30g light brown sugar Method: Pre-heat the oven to 200C. Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the light brown sugar. Bake in the pre-heated oven at 200C for 20-25 minutes. Serve warm with butter. Broken Biscuit Cake Ingredients: One pound plain chocolate One pound of butter or firm margarine One pound broken mixed biscuits Half pound chopped mixed roasted nuts One teaspoon vanilla a essence (extract) Method: Melt the butter and chocolate together and stir. Mix in the well broken biscuits, nuts and essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper (vegetable parchment). Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick). Carrot Cake Ingredients: 2 cups flour 2 cups brown sugar 4 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt Half a cup melted butter or oil 4 eggs Half cup chopped walnuts 3 cups finely grated carrot Zest of an orange Ingredients for Icing: Two cups icing sugar Under half a cup cream cheese One teaspoon vanilla essence (extract) Three quarters of a cup butter Method: Mix the dry ingredients together and then add the walnuts and carrots, mixing well. Beat the eggs and them and the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used. Bake for an hour in a pre-heated oven at 180C. Make the icing by beating the ingredients together and, once the cake has cooled, decorate the top and the side with the icing. ٭٭٭٭٭ Dusanka Nikacevic, Brankica Skorkovic and Svetlana Gavrilovic are all teachers of Uzice Grammar School. ٭We certify that we have the right to publish these photos.
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