Best 2 Scottish Fruit Squares Recipes
Scottish fruit squares, a delectable treat originating from Scotland, are renowned for their delightful combination of sweet, tart, and crumbly textures. These delectable squares feature a layer of homemade raspberry jam sandwiched between two layers of buttery shortbread crust. The jam, prepared with fresh raspberries and a hint of lemon zest, bursts with vibrant flavors, while the shortbread crust, made with a blend of flour, butter, and sugar, provides a perfect balance with its rich and crumbly texture. Each bite of this classic Scottish dessert offers a harmonious symphony of flavors and textures, making it a favorite among locals and visitors alike. In this article, we present two variations of Scottish fruit squares: the traditional raspberry jam filling and a tangy lemon curd filling, ensuring there's a flavor combination to satisfy every palate.
Check out the recipes below so you can choose the best recipe for yourself!
SCOTTISH FRUIT SQUARES
This is a classic Scottish bar cookie from the city of Eyemouth. In Scotland, it's a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.
Provided by Olha7397
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
- Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
- To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
- While the bars bake, make the icing. Mix the confectioners' sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
- Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
- The Great Holiday Baking Book.
MINCEMEAT & SHORTBREAD SQUARES
An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.
Provided by Good Food team
Time 1h5m
Yield Cuts into 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
- Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
- Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Use ripe fruit: The riper the fruit, the sweeter and more flavorful your squares will be.
- Don't overmix the batter: Overmixing can result in tough, dry squares.
- Bake the squares until a toothpick inserted into the center comes out clean: Overbaking can dry out the squares.
- Let the squares cool completely before cutting them: This will help them to hold their shape.
- Dust the squares with powdered sugar before serving: This will add a touch of sweetness and elegance.
Conclusion:
These Scottish fruit squares are a delicious and easy-to-make treat that is perfect for any occasion. With their sweet and tangy filling and buttery shortbread crust, they are sure to be a hit with everyone who tries them.
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