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Kirriemuir Heckles

This Sunday (25 May 2003) there is a National Invitation which should appeal to all Scots and visitors alike. The National Trust for Scotland is extending a National Invitation to visit their properties with the bonus that admission on that day will be FREE. From woodland walks, country parks and rare flowers to turrets and towers or a delicious snack and cup of tea, the National Trust offers something for everyone to enjoy. In addition there will be a number of exciting events and retail treats for both young and old.
The Trust's properties which include The Georgian House in Edinburgh, J M Barrie's birthplace in Kirriemuir and Pollok House in Glasgow attract over 1.7 million visitors each year, contributing to both the Scottish and local economies. It is estimated that as many again visit the countryside and open areas. For details of participating properties, special offers and events on the day visit or call 0131 243 9300.
The National Trust for Scotland was established in 1931 to act as guardian of the nation's magnificent heritage of architectural, scenic and historic treasures and to promote public enjoyment of them. In its care are 127 properties covering 76,000 hectares and representing much of the best of Scotland's heritage. The Trust, an independent charity, is the largest voluntary conservation body in Scotland. It depends on donations, legacies and the subscriptions of its 250,000 members.
The Trust's property in Kirriemuir, writer and playwright J M Barrie's birthplace, inspires this week's recipe - Kirriemuir Hecles - from the Trust's Recipe Book published in 1990. Angus bakers used a 'heckler' - a piece of wood with nails driven into it - to stamp out a pattern on the biscuits. This may be related to the heckler used for dressing the flax fibre for the linen industry which was an important domestic industry in Angus.
Kirriemuir Heckles
Ingredients : 8 oz (225 g) softened butter or margarine; 1 lb (450 g) self-raising flour; pinch salt; 3 tablespoons sugar; 3 tablespoons water
Rub the butter into the flour and salt. Melt the sugar in the water in a pan over a gentle heat until dissolved. Stir into the flour mixture and mix well. Roll into small balls and place on a greased baking tin. Flatten well and mark a circle of holes with a fork. Bake at 180 deg C, 350 deg F, Gas Mark 4 for 15-20 minutes.

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