Ingredients.

Shortcrust pastry.
4 cups flour.
1 quarter teaspoon salt.
1 half pound salted butter. (cut into small pieces)
Cold water.

Filling.

1 pound ground beef.
1 small onion. (peel and chop)
1 beaten egg.
1 quarter cup water.
1 quarter teaspoon salt.
1 eighth teaspoon pepper.

Directions pastry.

Mix the flour and salt together in a bowl. Add the butter, mixing into flour until it reaches a crumb like consistency. Mix some cold water to hold the mixture together. Pat into a ball then wrap in cling film. Place into the fridge for about an hour.

Directions filling.

Mix together the uncooked ground beef, onion, salt, pepper and water. Preheat the oven to 350°F/175°C/Gas mark 4. Brush a baking sheet with nonstick cooking material.

Remove pastry from the fridge and sprinkle your working surface with flour. Roll the pastry to about one eighth inch in size. Using a 6 inch round pastry cutter, make as many circles as you can. You should get at least six. Evenly divide the filling among the circles, putting the meat on one half of the pastry. Brush the edges with the beaten egg, then fold the pastry over joining the edges. Seal by crimping the edges with your fingers and finish off by brushing the tops with your egg.

Bake for about 45 minutes until they are a golden brown on top, serve and enjoy. It is rumoured that the foreman of the Forth Rail Bridge construction ordered the canteens "Never to run oot o Forfar Bridies". So they might come in handy before you head out to cut yer grass!

Ingredients.

Crust.

Three quarters cup flour.
1 quarter cup sugar.
1 quarter cup butter.

Caramel Layer.

Half cup butter.
2 tablespoons corn syrup.
1 can sweetened condensed milk. (14ounce)
1 teaspoon vanilla.
Half cup sweet chocolate chips.

Directions - Crust.

Preheat the oven to 350°F/175°C/Gas mark 4. Mix together the flour sugar and butter into a fine consistency. Empty the mix into a greased tin (8-10 inch square)and press firmly into the corners. Bake for 10-20 minutes or until golden brown. Remove from oven and let cool.

Directions - Caramel layer.

Melt butter then add the corn syrup and the sweetened condensed milk. Bring to a boil and cook 10-15 minutes, stir frequently until the mixture becomes light tan in colour. Remove from heat source, stir in the vanilla, then start pouring over the crust. Put aside to cool. Melt the chocolate chips or shavings, then spread over the top of the caramel layer.

Now sit on your hands or twiddle your thumbs and leave it alone to cool. Tempting to start cutting into squares when it's not fully hardened. But let it harden and patience will reward you with an incredibly rich (no pun intended) and yummy shortbread.

Ingredients.

2 medium carrots. (sliced)
1 or 2 beef stock cubes.
1 large onion. (finely chopped)
1 pound minced beef.
1 pound boiled potatoes. (peeled)
1 tablespoon oil.
1 tablespoon toasted oatmeal.(fine)
Water to cover.
Salt and pepper.
Gravy powder.

Directions.

Boil potatoes in separate pot. Heat some oil in a pan then gently cook the onion until it is dark brown. Add the mince and cook until all the pink meat disappears. Add the carrots, oatmeal, mixing well whilst you pour in the water (just enough to cover). Break in the stock cubes, salt, pepper and stir. Simmer the mince for about 20 minutes with the lid on. Once the mince is cooked you can thicken it up a bit with gravy powder (about 3 tablespoons worth).

Remove and serve the mince mixture with the boiled potatoes. Enjoy, you will have a great meal that has been part of the Scottish staple diet for Centuries.

Ingredients.

8 ounces of fine oatmeal.
2 tablespoons melted butter.
Half teaspoon bicarbonate of soda.
Quarter pint hot water.
Pinch of salt.
Extra oatmeal for rolling.

Directions.

Set oven to 375F/190C/Gas 5, or heat a heavy frying-pan. Mix the oatmeal, bicarbonated of soda and salt together in a bowl. Scoop in the melted butter then add hot water, stirring to a light paste consistency. Sprinkle the oatmeal onto your working surface, remove mixture and roll it out as thinly as possible. Add more oatmeal if it starts sticking to the roller. Cut the dough with a round pastry cutter, you should get at least 6 pieces.

In the oven.

Place pieces on a baking sheet. Bake for 15-20 minutes.

In the frying pan.

Heat the pieces until the edges begin to curl. Flip and do the same on the other side. Be careful not to burn them at the edges, the ideal colour is a light beige. Remove and enjoy with some fine cheddar cheese. (Scottish cheddar of course)