Ingredient: unsalted butter

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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Cast Iron Cinnamon Rolls

cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
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Cast Iron Cinnamon Rolls
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Servings
16rolls
Servings
16rolls
Ingredients
Ingredients
Instructions
  1. Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
  2. If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
  3. Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
  4. Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
  5. From the shorter end, roll the dough into a log and cut into 15-16 slices.
  6. Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Uncover buns and bake for about 15 minutes, just until they're golden brown.
  9. While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
  10. Remove cinnamon rolls from the oven and spread icing evenly on top while they're warm.
  11. Best server warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days... If you're able to stay away for that long!
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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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Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time Cook Time
4mini loafs 10minutes 40minutes
Servings Prep Time
4mini loafs 10minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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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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