Euros Themed Snacks

Trinity Times journalist Caera Neeson (S2) has been hard at work compiling Scottish recipes which would make ideal snacks for the Euros!

With the very famous UEFA Euros coming to our tv screens once again this year, of course we will all be rooting for our very own Scotland to take the win! However, what would a good old football tournament be, without some sweet scottish snacks to go? This article will share 2 simple recipes that you can attempt at home, to hopefully achieve some Sugary Shortbread and Tasty Tablet!

🍪 Sugary Shortbread! 🍪

Ingredients

200g Unsalted Butter, at room temperature, cut into small cubes

100g Sugar, plus some extra for sprinkling

300g Plain Flour, sifted, plus extra for dusting

Method

1) Preheat the oven to 160C /140C Fan/Gas 3 and line a baking tray with baking paper.

2) Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be as crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings).

3) Gently roll the dough out to about 5mm/1/4inch thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter. Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method).

4) Sprinkle each biscuit with a pinch of sugar. Bake for 15-20 minutes, or until pale golden brown.

5) Transfer the biscuits to a wire rack to cool and serve.

Recipe Tips

You can also roll your dough into a sausage shape, refrigerate until solid and then slice with a knife and bake.

You can also add a sprinkling of your favourite fillings such as chocolate chips, nuts and orange zest for different flavours.

Recipe by Caera Neeson (S2)

Tasty Tablet!

Ingredients

800g Caster Sugar

200ml Full-Fat Milk

125g Butter

397g Tin Condensed Milk

1 tsp Vanilla Bean Paste

Method

1) Combine all of the ingredients, apart from the vanilla, in a large deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches, reduce the heat accordingly.

2) Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/4inch baking tray and leave for at least 2 hours at room temperature or until completely cool.

3) Once completely cool and set, cut into squares and serve.

I really hope you enjoyed reading, and maybe even trying these recipes out at home, I'm sure they were delicious! Keep checking out the Trinity Times website for more new articles, especially with issue 3 only just being released!

Recipe by Caera Neeson (S2)

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