Scottish Spoon Fruit cookie recipe
The Scots grow berry fruits in abundance – and with a wonderful rich flavor. This Scottish Spoon Fruit cookie recipe makes the most of the raspberry, blackberry or loganberry type of fruit. It is not well suited to whole berries such as strawberries of blue berries.
As it is the fruit that features in this recipe, the cookies themselves are quite small. This mix makes about 30 cookies.
All purpose flour – 8 oz
Baking powder – 1 1/2 tsp
Salt – 1 tsp
Dark Muscovado Sugar – 2 ozs
Unsalted Butter – 2 oz (this must be softened)
Vanilla essence – 1 tsp
Milk – 1 cup
Fruit as above – 8 to 12 ozs
You can use caster or Demerara sugar if you prefer.
The fruit can be any of raspberry, blackberry or loganberry. You can either just place a single fruit on top of each cookie or cut them into quarters, rinse several times to remove the loose juice, and add to the mix just before spooning on to the baking sheets. Try them both. Most prefer the singel fruit option, but some rave over the mixed in type. Which suits you?
Two or three non-stick heavyweight baking sheets
Flat knife to lift cookies
Set the oven to warm up to 400F, Gas Mk 5. If you do not have non stick baking sheets then butter/ grease the ones you are using. Sift the flour into your mixing bowl.
Sprinkle the baking powder and salt over the flour.
Sift the sugar into the bowl. Muscovado is a sticky sugar so you will have to push it through the sieve. This breaks it up so it will mix evenly and quickly.
Using your hands, turn over the mixture so making sure the ingredients are well dispersed.
Now get your hands into the bowl and rub the flour mixture well into the butter until the butter is broken up and you have a uniform mixture.
Add the milk and the vanilla essence and stir in using a spoon or fork. The mixture should not have lumps and drop back into the bowl if you lift a spoonful up and tip it. If you are mixing your fruit in, now is the moment to add the cut pieces. Stir gently to disperse.
Using a teaspoon, place blobs of the mixture on the baking sheets placing 12 to 14 on a sheet.
Place the baking sheets in the oven for 13 to 16 minutes, until nicely brown.
Remove the baking sheets and allow to cool for ten minutes. Then, using your flat knife, lift the cookie biscuits onto a cooling rack.
The cookies will be soft all the way through. If you have any left over, keep them in a sealed container so they do not go too soft.