Scottish Fruit Squares Food

MINCEMEAT & SHORTBREAD SQUARES

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.

SCOTTISH CURRANT SLAB

Steps:

• For the pastry:.
• Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
• Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
• For the filling:.
• Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
• Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
• Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
• Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
• Divide the pastry into half.
• Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
• Spoon the fruit mixture into pastry case, spread evenly and pack well.
• Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
• Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
• Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
• Serve hot or cold.

FRUIT COCKTAIL SQUARES

Steps:

• Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
• Stir together in a bowl the flour, baking soda, baking powder, and salt.
• In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
• Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
• Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.

SCOTTISH FRUIT SQUARES

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.