Ingredient: all-purpose flour

Authentic Scottish Millionaire’s Shortbread

Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Millionaire’s Shortbread. Read the full post here for more on this delicious Scottish dessert and other tasty cultural treats.

scottish millionaire shortbread
Authentic Scottish Millionaire's Shortbread
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
Authentic Scottish Millionaire's Shortbread
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
Servings Prep Time Cook Time
16squares 30minutes 1 ½hours
Servings Prep Time
16squares 30minutes
Cook Time
1 ½hours
Ingredients
Ingredients
Instructions
Shortbread Base
  1. Preheat oven to 350 degrees F.
  2. Grease 9-inch square pan with butter, or non-stick cooking spray.
  3. In a bowl, combine the flour, sugar and cornstarch. Mix with a whisk or food processor.
  4. Add the butter. Note: If not using a food processor, you will need to knead the butter thoroughly into the mixture.
  5. Then, mix in the water.
  6. Next, it's time to spoon the mixture into the pan. It will be sticky, so you'll need a spatula for this.
  7. Use a fork to pierce the dough, then pop it in the oven!
  8. Bake for 25 minutes until golden, and firm to the touch. Then set aside to cool.
Caramel
  1. Using a whisk, mix the condensed milk, brown sugar, butter, golden syrup and vanilla extract in a saucepan over medium heat.
  2. Stir continuously until the mixture comes to a boil and begins to thicken into a caramel (this should take about 10 minutes).
  3. Pour the caramel over the shortbread, and leave to set about 20 minutes.
Chocolate Topping
  1. Set a pot of water on the stove, and bring to a boil.
  2. Pour the chocolate and heavy cream into a metal bowl and place on top of your pot of boiling water.
  3. Using a whisk, stir the chocolate and cream until the mixture melts into a smooth, glossy texture.
  4. Then pour the chocolate top over the caramel layer and spread evenly.
  5. Let the pan cool and then place it in the fridge to set. Refrigerate for at least an hour—the longer, the better.
  6. Once the traybake is set, remove from the fridge. Then cut into squares and serve!
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Scottish Shortbread Fingers

Scottish Shortbread Fingers
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Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
Scottish Shortbread Fingers
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Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
Prep Time Cook Time
15minutes 20minutes
Prep Time
15minutes
Cook Time
20minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Cream butter and brown sugar until light and fluffy. Then add 3-3/4 cups flour and mix thoroughly.
  3. Turn your dough onto a flat surface and knead for 5 minutes, adding enough remaining flour to form a soft dough.
  4. Now it's time to get rolling! Using a rolling pin, roll your dough to 1/2-in. thickness.
  5. Then throw your dough into an 8x8 inch pan, prick the top with a fork and pop it in the oven.
  6. Bake for about 20-25 minutes, or until lightly browned.
  7. Then it's time to shape your shortbread. Note: There are a few traditional 'styles' you can go with—pizza-like slices called 'petticoat tails', small circular biscuits or 'rounds', or rectangular bars known as 'shortbread fingers'. We've decided to go with the 'fingers'. Simply cut your giant cookie into 3x1 inch strips, and enjoy!
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Nanie’s Plum Tart

Nanies Plum Pie Recipe
Nanie's Plum Tart
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My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
Nanie's Plum Tart
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My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
Servings Prep Time Cook Time
8slices 25minutes 40minutes
Servings Prep Time
8slices 25minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
Crust and Fruit
  1. Preheat oven to 375 degrees.
  2. Grease one 9" pie dish using butter, shortening or cooking spray (whichever you prefer).
  3. In a large mixing bowl combine the flour, sugar, butter and salt. Roll the ingredients between your fingers and hands until the butter is evenly incorporated throughout the mixture. It should resemble breadcrumbs.
  4. Gradually add ice water to the mixture and mix until able to form a ball of dough. your dough is balled, it's time to start rolling. Sprinkle rolling surface with flour to avoid sticking. Start rolling out the pastry dough into a large circle (it should be wide enough to cover your pie dish, and not too thin).
  5. When your dough is ready, transfer it to your pie dish and press the dough down to line the sides of the dish. If you have excess dough hanging over the edges, cut around the dish and lightly press the top rim with your fingers.
  6. Next, wash, pit and slice your plums into quarters (or to your desired thickness). Place them in a small mixing bowl and sprinkle with 1/4 cups sugar and 2 tablespoons cinnamon, mixing until the fruit is evenly coated.
  7. Add the sugar-coated plum mixture (flesh side up) to your pie crust—enough to completely cover the bottom of the dish—and bake in the oven for 20 minutes.
Custard Filling
  1. In a large bowl, combine ½ cup whipping cream, 1 cup sugar, 3 tablespoons flour and 1 teaspoon vanilla. Then gradually whisk in the eggs, until the mixture is smooth.
  2. When the crust and plums are ready, remove from the oven and pour the custard mixture on top, covering the plums entirely. Note: if you have any plums left over, you can add them on top of the custard to make a fun flower-like pattern.
  3. Now it's time to pop it into the oven! Bake another 20 minutes, or until custard is set. Then, bon appétit!
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Persimmon Galette

Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time Cook Time
8servings 20 minutes 40 minutes
Servings Prep Time
8servings 20 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
  2. Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
  3. While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
  4. After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
  5. Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
  6. Spread the preserves over the crust, leaving a 1 inch border.
  7. Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
  8. Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
  9. Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
  10. Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
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Cranberry-Orange Bread

Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time Cook Time
8servings 35minutes 50minutes
Servings Prep Time
8servings 35minutes
Cook Time
50minutes
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
  3. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
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Fresh Homemade Pasta

homemade pasta recipe
Fresh Homemade Pasta
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Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Fresh Homemade Pasta
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Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Servings Prep Time Cook Time Skill Level
6servings 10minutes 5minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 30 minutes
Ingredients
Ingredients
Instructions
  1. Mound the flour in the center of a large wooden board or counter top. Make a well in the center of the flour and add the eggs, olive oil and salt.
  2. Using a fork, beat the eggs together slowly beginning to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
  3. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
  4. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky to the touch. (If you press your finger into the center of the dough it regains its shape).
  5. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  6. Sprinkle a baking sheet generously with flour (note: at this point aim to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you're not working (rolled, cut or otherwise) with and keep it covered with a dishtowel). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
  7. If you're using a pasta machine, set it to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers . Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
  8. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, you can normally go to 6 or 7 setting.
  9. Cut the long stretch of dough into noodle-length sqaure sheets, usually about 12-inches. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
  10. To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.
  11. If you don't have a pasta machine and you want to cut it by hand -- don't worry, it can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn't stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.
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Persimmon Cranberry Crisp

Persimmon Cranberry Crisp
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
Persimmon Cranberry Crisp
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
Servings Prep Time Cook Time
8people 15minutes 50-60minutes
Servings Prep Time
8people 15minutes
Cook Time
50-60minutes
Ingredients
Ingredients
Instructions
  1. Position a rack in the center of the oven and preheat to 375º. Have ready a solid 10″ tart pan or single serving ramekins poised atop a rimmed baking sheet (to catch any wayward juices as the crisp bakes).
  2. In a large bowl, toss together the sliced persimmons, cranberries, sugar, lemon zest and juice, ginger and salt. Sprinkle the cornstarch over and fold until well-combined. Set aside.
  3. To make the topping, in a medium bowl, stir together the flour, oats, brown sugar, salt, ginger and cinnamon. Work the butter in with your fingertips or a pastry blender until the butter is blended in and the mixture begins to clump together.
  4. Scrape the fruit and juices into the tart or ramekins and spread evenly. Sprinkle the topping lightly over the top, squeezing it into almond-sized clumps. Don’t pack it down. Sprinkle a few pinches of flaky salt, and a teaspoon of coarse sugar, over the top of the crumble.
  5. Bake the crisp until the top is evenly golden and the fruit juices are bubbling thickly, 50-60 minutes. Let cool slightly, then serve warm, preferably with ice cream of some sort.
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