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Features - Millionaires Shortbread

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Traditionally it is claimed that Scots are mean and that Aberdonians are meanest of all. Tight as two coats of paint as the saying goes! This is strenuously denied by Aberdeen-born Flag contributor Peter D Wright. He says that Aberdonians, like all Scots, are merely 'cannie wi thair siller' (careful with their money).
 
So for all cannie Scots this weekend offers a real bargain - free admission to some of Scotland's most historic buildings. On Saturday 5 April and Sunday 6 April 2003, Historic Scotland are holding its annual Open weekend, and visitors will be able to see some of Scotand's finest castles, including Edinburgh and Stirling, abbeys and prehistoric monuments for free. Last year more than 48,000 people took advantage of the offer which saw entry prices removed at 70 properties across Scotland.
 
Graham Munro, Historic Scotland Director and Chief Executive, told The Flag "The Open Weekend is a superb opportunity to explore some of Scotland's most famous and fascinating properties for free. The monuments in our care represent 5,000 years of our country's rich and varied history.'
 
Historic Scotland is a Government Agency which safeguard the Nations's built heritage on behalf of the Scottish Ministers in the Scottish Parliament. The Agency maintains more than 300 properties across Scotland and operates the largest number of visitor attractions in Scotland. Visit www.historic-scotland.gov.uk to find more details.
 
Scotland's heritage is priceless but this week's sweet-toothed recipe will make you feel like a millionaire as you enjoy Millionaires Shortbread made from the siller saved in paying a free visit to a Heritage Scotland property.
 
Millionaires Shortbread

Ingredients

CRUST

3/4 cup Flour
1/4 cup Sugar
1/4 cup Butter

CARAMEL LAYER-

1/2 cup Butter
2 tablespoons Corn syrup
1 can Sweetened condensed milk - 14-oz can
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips

Crust: Preheat oven to 350F. Mix together the flour, 1/4 cup sugar and 1/4 cup butter until crumbly. Press into a greased 8- inch square pan. Bake for 10-15 minutes or until golden brown. Cool.

Caramel Layer: In heavy saucepan, melt 1/2 cup butter. Add the corn syrup and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes, stirring constantly, until mixture turns medium caramel color. Do not let it burn. Remove from heat and stir in vanilla. Pour over crust. Cool.

Melt chocolate chips and spread over the caramel layer. Cool until set. Cut into bars or squares.

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