Taken from ‘When it’s brown it’s done……..’
3oz Butter
1 egg
Salt
3oz sugar
8oz S.R. flour
½teasp cinnamon
2oz currants
Cream butter sugar and egg gradually add flour salt and cinnamon currants a little milk may be added to make a pastry like mixture. Roll out ⅛” thick cut into rounds and prick with a fork. Bake in moderate oven for about 30mins
On the 19th November All Saints had a stall at the ‘Turning on of the Christmas Light’ it was a very successful, and on the stall we had for sale decorated ‘Yule logs’ ‘Christmas Cards’ a Treasure hunt game based on a map of Lockerbie, homemade Marmalade and Jam, and Maggie’s Homemade ‘MULLED APPLE JUICE’ which I have to say was quite delicious we were asked for the recipe by a number of our customers so here by popular demand (as they say) is Maggie’s Recipe….
Recipe for Mulled Apple Juice
1.15 Litres (2 pint) Apple Juice
17gms (½oz) Soft brown sugar
⅛ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice
⅛teaspoon grated nutmeg
2.5cm (1 inch ) stick cinnamon
Mix the sugar, salt and spices in a saucepan. Stir in the apple juice, bring to the boil and simmer gently for 10 minutes. Strain through muslin or a clean tea cloth etc. and reheat when needed.
(The original recipe called for 4 times as much sugar (65 gms). But using an ordinary supermarket own brand apple juice in a tetra-pak this proved to be far too sweet. I suggest either using a small amount and then testing after boiling up. You can always add more. Or do not add any sugar until after heating and then add according to taste and boil up again.)
Maggie Macleod