As we near
the 25th of the month and celebration of the birth-date of our
National Bard, Robert Burns, a reminder that during 2006 the Flag, over 15
weeks, gave a list of suggestions for inclusion in the programme of a Burns
Supper. In case you missed the feature we repeat it in the run-up to the
It is never to
early to plan ahead for your next, or indeed first, Burns Supper, and
the intention of this feature is to give you a ready accessible
collection of the National Bard’s material for the 25th of
January each year. Over
fifteen weeks we have given you a variety
of items by Robert Burns, which should prove useful to you.
days of Robert Burns, he would have been used to being referred to as
Scotch or as a Scotchman. Nowadays the term only seems to apply to
WHISKY or this week’s recipe – Scotch Perkins
2tsp cinnamon; 2tsp mixed spice; 3oz lard; 1 tbsp treacle; 1tbsp syrup; 4oz
plain flour; 4oz medium oatmeal; 1tsp bicarbonate of soda; a pinch of salt;
2oz caster sugar; 1tsp ground ginger
Pre-heat oven to 180 deg C/350 deg F/ gas Mark 4. Brush baking sheet with
oil. Melt the lard, treacle, and syrup together. With a fork stir all the
dry ingredients together. Add the melted mixture and mix well. Roll into
balls with your hands and set them on the baking tray, allowing for a little
spread. Flatten them a little with the back of a fork. Bake for 20 minutes.
The biscuits crispen as they cool. Makes approximately 15.