Wahoo – it’s here – it’s out! A brand new baby – The Quarryman’s Bride.
This is book 2 set in Minnesota – although completely unrelated to book 1 The Icecutter’s Daughter.
This story is set around St. Cloud, Minnesota, deals with granite quarry work and the Scottish culture of those who were heavily involved in the quarry processes.
In honor of the new book, I’m sharing a recipe with you. It’s a traditional Scottish Shortbread and it’s soooooo easy that even I could manage it. 🙂
SCOTTISH SHORTBREAD
Preheat oven to 350 degrees F
Mix together:
2 cups flour
1 cup butter (I use the salted kind)
1/2 cup sugar
Pat the dough into a buttered 9×13 dish (smaller if you want it thicker)
Prick the dough with a fork and sprinkle top with sugar
Bake for 30 minutes or until golden brown.
Cool and eat.
The Scottish love their shortbread as well as many other interesting dishes – like haggis. While in Scotland last December I finally broke down and tried haggis. It was as I suspected – not at all to my liking. Of course when you look at this traditional recipe you may understand why.
Haggis Ingredients:
Set of sheep’s heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
When faced with it Judy and I found it rather daunting. Here’s what ours looked like.