麻豆社

ARAN-GOIRID GHRANAIDH - ARAN-GOIRID PHÀISLIG

12 unns flùr plein
4 unns flùr gràn-Innseanach
8 unns ìm
4 unns siùcar mìn
Gealagan ugh

Cuir an dà sheòrsa flùr tro shìoltachan ann am bobhla mòr.
Suathaich na h-ime a-staigh dhan fhlùr le do chorragan.
Tha an t-siùcar agus an gealagan an uair sin a' dol ann.
Cuir mun cuairt a h-uile sìon sa bhobhla. Ma tha e caran tioram fhathast cuir steall uisge fuar ris.
Obraich na taoise gu math le do chrògran gus an tig e ri chèile na bhall mìn.
Air a' bhòrd dèan isbean dhen taois agus an uair sin geàrr ann an dà leth e.
Rolaig an dà phìos nan cearcallan agus dèan pàtran timcheall na h-oirean a’ cleachdadh do chorragan.
Geàrr na cearcallan ann an triantanan and gus cuir air treadha iad le paipear bèicearachd. Fàg beagan rùm eadar gach triantan.
Bruich san àmhainn fad 30-35 mionaidean aig 175C.
Nuair a tha iad òr, gun a bhith ro ruadh, bheir a-mach às an àmhainn iad agus crath siùcar mìn orra.

GRANNIE'S PAISLEY SHORTBREAD

12 oz plain flour
4 oz cornflour
8 oz butter
4 oz caster sugar
White of 1 egg

Sift the flour and cornflour into a bowl.
Rub in the butter with your fingertips.
Stir in the sugar and the egg white and knead thoroughly into a smooth ball of dough.
Roll into a sausage shape on your worksurface and divide it into two portions. Shape each into a circle and make a pattern round the edges with your fingers.
Cut the circles into triangles and place on a lined baking tray making sure to leave a little room between each triangle.
Bake in the for about 30 - 35 minutes at 175C till delicately browned.
When baked remove from the oven and sprinkle with caster sugar.