Schlagwort-Archive: Shortbread

British Food Fortnight: Cock-a-leekie Soup and Shortbread Fingers

This year Antonia from Food, Glorious Food hosts the food blog event for the British Food Fortnight. I participated last year with a pudding, a dish intrinsically tied to British food for me. This year I have two British dishes

Cock-a-leekie Soup


Cock-a-leekie soup is a delicious soup from Scotland often served as a starter at Scottish events such as Burns Night, St Andrews Night and as a Hogmanay treat. Cock a Leekie soup dates back to the 16th century when a fowl would be boiled with vegetables such as leeks to provide a filling broth and this is why Cock a Leekie soup is so named. There are different opinions about the prunes: A traditional Scottish Cock a Leekie soup recipe includes prunes though some cooks will leave the prunes out of their recipe because they are not to everyone’s taste. Other chefs will include the prunes in the cooking of Cock a Leekie soup but will remove them before serving the soup.

I served a slow-cooker version of this soup with prunes for a German leek-event, but it also represents British Food. The recipe can be found here (click).

But I don’t want to serve a reheated dish, I freshly baked

Shortbread Fingers

Shortbread Fingers

Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom. There are three kinds of shape for shortbreads, we prefer the „fingers“. This time the shortbread is „shorter“ than my Petticoat Tails, but I still have to work on the surface.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Shortbread Fingers
Categories: Baking, Cookies
Yield: 26 to 28 Fingers


225 grams   Plain flour
100 grams   Caster sugar
225 grams   Butter, at room temperature
100 grams   Semolina
1     Lemon, grated, if you want lemon shortbread
1 pinch   salt
25 grams   Demerara sugar

Source 22.02.2021 **
  Edited *RK* 10/04/2008 by
  Ulrike Westphal


1. For the shortbread, lightly grease a baking tray or roasting tin 30 x 23 x 4 cm, and cut a rectangle of foil to fit the base. Lightly grease the foil, and preheat the oven to 160?C/gas 2.

2. Combine the flour, caster sugar, butter, semolina, and lemon rind in a food processor and blend until the mixture comes together as a dough.

3. Press the shortbread into the prepared tin and level with the back of a spatula. Sprinkle the top with the demerara sugar.

4. Bake for about 30-40 minutes, until the shortbread is a pale golden. Leave to cool in the tin for a few minutes before cutting into about 26-28 fingers.

5. Carefully lift the shortbread fingers out of the tin with a small palette knife and leave to cool on a wire rack.

:Prep: 20 min
:Cook: 40 min


more recipes and entries in English

** 21.02.2021 not longer available