time society, traditions and customs do change. Nowadays you cannot go
along the average Scottish street without seeing houses bedecked, in many
cases both within and out, with Christmas decorations. A big change
from some fifty years ago when the 25th of December was just a normal
working day in Scotland and the main celebrations and holiday was held at
Hogmany and the welcoming of the New Year.
From Christmas Day being just another working day, indeed
in many areas of Scotland Santa Claus visited the bairns at Hogmany, in 2004
many Scots are on holiday over the whole of the festive period.
Children have, of course, long enjoyed a break from their studies at this
time, and this week's recipe, Christmas Cookies, is aimed at filling some of
that holiday time. Bairns, of all ages, will enjoy eating Christmas
Cookies, but they can also be used as festive decorations. By
threading a colourful ribbon through the biscuits they can be hung as a
decoration on the family tree.
Ingredients: 425g (15oz) plain flour; 1 tsp baking
powder; 1 tsp bicarbonate of soda; 1 tsp mixed spice; 1/2 tsp ground ginger;
125g (4oz) soft butter; 175g (7oz) soft dark sugar; 4 tbsp golden syrup; 1
Pre-heat the oven to 180C, 350F, gas mark 4
Method: Place flour, baking powder, bicarbonate of
soda, spice and ginger in a bowl. Melt butter, sugar and syrup
together, and pour into dry ingredients. Add egg and mix to combine.
Tip dough on to a floured surface and bring together into a ball. Roll
out to 1/2 cm (1/4 in) thickness. Cut out circles and star shapes and
place on a non-stick baking tray. Remember to make holes in the
biscuits if you are making them to hang up. Cook in the oven for 10
minutes until slightly risen and golden. Cool on a wire tray before
decorating as desired.