Birsay Biscuits

In February J and decided to take Max on his first holiday adventure. We hopped in the car and drove up to the far north of Scotland, then Maxxie had his first ever fairy crossing all the way to Orkney!

It was such a wonderful holiday and we stayed in these very cute little wooden huts. They were so nice and cozy while the wind was whipping around outside.

The whole holiday was pretty archaeology focused (that is just what happens when you have a pair of archaeologists, we only want to go see ancient sites). This proved to be really good for this blog though!

While we were at Skara Brae we stopped in the visitors centre for a little snack. It was February so there weren’t many choices and J picked up a raisin short-bread type looking cookie to try. It was a Birsay Biscuit and he hit gold!!!

These cookies are so nice that when we found the Beremeal (special flour make only at the Barony Mills location on Orkney) that you need to make it, I had to have some! It came with this great little cook book too. I have started with these lovely biscuits, but I plan on trying a few more recipes too!

The biscuit itself is a shortbread-like dough (very dry with plenty of butter) filled with raisins. It is sweet and yummy and crisp and everything that I like about Scottish biscuits!

You can find the flour in a few shops in mainland Scotland I believe and you can order it online. Hope you love discovering these too!

I would also like to credit the late J. Scott from Chocolate Cottage in Birsay who is the recorded author of this recipe.

Birsay Biscuits

This recipe made 26 biscuits/cookies at 179 calories each.

DSC_0054

Ingredients:

  • 226g castor sugar
  • 226g butter (softened)
  • 340g self raising flour
  • 113g Beremeal
  • 170g sultanas or raisins
  • 1 egg
  • pinch of salt

Preparation:

  1. Preheat the oven to 180 C (350 F) and line two cookie trays with baking paper.
  2. In the stand mixer with paddle or with an electric mixer, cream together butter and sugar.
  3. Add the flour, beremeal, raisins, egg and salt and mix to form a very dry, crumbly dough.                                                           DSC_0049
  4. Use your hand to knead the dough into a big ball.           DSC_0050
  5. Form your cookies.
    • You can do this by rolling a small ball into your hand and pressing into a round cookie shape, or by rolling out the dough and cutting it to shape.
    • I picked the pressing method because I think it looks nice and rustic and suits the recipe.
  6. Place on baking trays.
  7. Bake for 14-16 minutes.
  8. Let cool on a cooling rack. The biscuits crispen up as they cool!
  9. Enjoy these with a nice cup of tea or a hot chocolate!

Hope you love these little treasures as much as we do! Half of them have already gone missing!

Here is an easy to print version:

Birsay Biscuits

Ingredients:

  • 226g castor sugar
  • 226g butter (softened)
  • 340g self raising flour
  • 113g Beremeal
  • 170g sultanas or raisins
  • 1 egg
  • pinch of salt

Preparation:

  1. Preheat the oven to 180 C (350 F) and line two cookie trays with baking paper.
  2. In the stand mixer with paddle or with an electric mixer, cream together butter and sugar.
  3. Add the flour, beremeal, raisins, egg and salt and mix to form a very dry, crumbly dough.
  4. Use your hand to knead the dough into a big ball.
  5. Form your cookies.
    • You can do this by rolling a small ball into your hand and pressing into a round cookie shape, or by rolling out the dough and cutting it to shape.
    • I picked the pressing method because I think it looks nice and rustic and suits the recipe.
  6. Place on baking trays.
  7. Bake for 14-16 minutes.
  8. Let cool on a cooling rack. The biscuits crispen up as they cool!
  9. Enjoy these with a nice cup of tea or a hot chocolate!
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