Indulge in the delightful world of homemade Butterscotch Krimpets, a traditional Scottish treat that combines the perfect balance of sweet, buttery goodness with a hint of butterscotch flavor. These delectable treats are not only a feast for the taste buds but also a visual delight, with their golden-brown exterior and fluffy, airy interior. Embark on a culinary journey with our diverse collection of Butterscotch Krimpet recipes, each offering a unique twist on this classic Scottish delicacy. From the simplicity of our "Classic Butterscotch Krimpets" recipe to the decadent indulgence of our "Chocolate Butterscotch Krimpets," there's a recipe to satisfy every craving. Additionally, our "Gluten-Free Butterscotch Krimpets" recipe ensures that everyone can savor these delightful treats, regardless of dietary restrictions.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE BUTTERSCOTCH KRIMPETS
This recipe assumes you have a stand mixer and a hand-mixer. If you only have one type of mixer, whip the egg whites first, transfer to a bowl, then whip the egg yolks.
Provided by Coleen, The Redhead Baker
Time 50m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees. Line a 9x13 baking sheet with parchment, letting some parchment hang over the two long edges.
- In a small bowl, combine the water, vanilla and lemon zest.
- In another bowl, stir together the flour and 3 tablespoons of the sugar.
- Reserve another tablespoon of sugar to beat with the egg whites.
- In a large mixing bowl, beat the egg yolks with the remaining 3/4 cup sugar on high speed with the whisk attachment until thick and the mixture falls in ribbons from the raised whisk.
- Lower the mixer speed and gradually add the water/vanilla/lemon mixture. Raise the speed back to high and beat for 30 seconds.
- Use a fine-mesh sieve to sift the flour/sugar mixture onto the yolk mixture and set aside with mixing the flour into the yolks.
- In another mixing bowl, beat the egg whites until frothy. Add the cream of tartar, and beat on high speed with the whisk attachment until soft peaks form.
- Gradually add the reserved tablespoonful of sugar and continue beating until stiff peaks form.
- Using a rubber spatula, transfer about a third of the beaten egg whites to the yolk mixture, and use a folding motion to combine the yolks, flour mixture, and whites.
- Add another third of the egg whites and fold those in, then add the remaining whites and fold those in.
- Gently scrape the cake batter into the prepared pan, and use an offset spatula to gently spread the batter into an even layer, smoothing the top as much as possible.
- Bake at 350 for 15 to 20 minutes, until golden on top and the edges begin to pull the parchment away from the pan.
- Remove the cake pan from the oven and set on a wire rack to cool.
- Once the cake is cooled, make the frosting: place the butterscotch chips and butter in a microwave-safe bowl and microwave on HIGH for 1 minute, stirring after 30 seconds, until fully melted. Whisk until smooth. Set aside to cool for a few minutes.
- In a mixing bowl, beat together the butterscotch/butter mixture, the sugar, milk and salt, until fully combined and lighter in color.
- If it's too thin, add mores confectioners sugar, 1/4 cup at a time until spreadable. If it's too thick, add a teaspoonful of milk until desired consistency is reached.
- Lift the cake out of the baking pan and set it on a table. Use an offset spatula to spread the icing over the sponge cake.
- Use a large knife to the cut the cake into 12 bars.
HOMEMADE BUTTERSCOTCH KRIMPETS RECIPE - (3.8/5)
Provided by mrboyton
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Lightly grease a 17x11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla. While that is beating (or before, if you're not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer Store leftovers in an airtight container. Makes about 30 Krimpets. FROSTING: Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature. Beat butterscotch mixture with confectioners sugar, 2 tablespoons milk and 1/4 teaspoons salt. If frosting is too thin, add additional confectioners' sugar to make it spreadable.
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
Tips:
- For the best results, use fresh ingredients.
- Make sure the butter and buttermilk are cold before using them.
- Do not overmix the batter, as this will make the krimpets tough.
- Allow the krimpets to cool slightly before serving.
- Serve the krimpets with your favorite toppings, such as butter, jam, or honey.
Conclusion:
Homemade butterscotch krimpets are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their soft and fluffy texture and sweet butterscotch flavor, these krimpets are sure to be a hit with everyone who tries them. So next time you are looking for a special treat, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love