Ingredient: vanilla extract

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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Lamingtons

LAMINGTONS
Lamingtons
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Our resident Tea Aussie, Jessica, shares her mum's recipe for this tasty treat!
Lamingtons
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Our resident Tea Aussie, Jessica, shares her mum's recipe for this tasty treat!
Servings Prep Time Cook Time
21servings 10 minutes 40 minutes
Servings Prep Time
21servings 10 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. For best results, bake your cake the day before you want to make the lamingtons. Cut the cake into 21 squares.
  2. To make the icing, sift your sugar and cocoa into a bowl. Mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency.
  3. Use immediately, keeping the bowl over hot water. Add a little more boiling water if the icing begins to thicken as you work. Dip the squares of the cake into the icing. A carving fork or skewer is useful. Allow to drop for a minute and then roll in coconut. Leave on a wire rack to dry.
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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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Buttermilk Pie

buttermilk pie
Buttermilk Pie
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Buttermilk Pie
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time Cook Time
1pie 5minutes 1hour
Servings Prep Time
1pie 5minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Add all other ingredients and stir well.
  4. Pour into unbaked pie shell and bake for 1 hour. Let sit for at least 30 minutes before serving.
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Indian Corn Pudding

Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Servings Prep Time Cook Time
8people 15minutes 1 1/2hours
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Heat oven to 350 degrees Fahrenheit and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal, stirring constantly, until it bubbles. Then reduce the heat to medium-low.
  2. Stir in molasses, and whisk, cooking for 2 more minutes. Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep the eggs from scrambling. Cook for 3 more minutes, then remove from the heat.
  3. Stir in vanilla, raisins, sugar and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to the oven and carefully pour hot water into the larger dish until it comes halfway up the sides of the smaller baking dish.
  4. Bake until pudding has set, but still jiggles slightly in the center, for 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
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