This
week we will be celebrating one of the most important days in the Celtic
calendar, the fire festival of Beltane. Beltane, named after Bel a Celtic
diety, falls on 1 May and from ancient times celebrated the coming of summer
and the fertility of the coming year. It was traditionally the day that
cattle were moved to the sheilings for summer pasture and was a time of
romance for young couples, all allied to celebration of fire.
Beltane is
still celebrated in the 21st century and the largest celebration
is held in Edinburgh where thousands will gather on Calton Hill on 30 April
to remember more ancient times. The evening begins with a procession to the
hill top by people dressed as the May Queen and the Green Man. These are
ancient God and Goddess figures representing fertility and growth. The May
Queen crowns the Green Man, and winter ends as his winter costume is taken
from him and he is revealed in spring colours. A wild dance takes place and
the Green Man and the May Queen then marry. The ancient fire element of
Beltane is represented by torchbearers carrying ‘purifying’ flames. Visit
www.beltane.org for full details of Beltane Edinburgh 2007.
In days
langsyne the smoke from Edinburgh lums gave rise to the by-name of Auld
Reekie for our capital city, and we can remember the chimneys of Edinburgh
and the fires of Beltane whilst enjoying a piece of Three Chimneys
Shortbread.
Three
Chimneys Shortbread
Ingredients: 13oz/375g plain flour; 4oz/125g white rice flour;
13oz/375g slightly salted butter; 4oz/125g cater sugar
Method:
Pre-heat oven to 190 deg C/375 deg F/ Gas Mark 5
Cream the
butter and sugar together until pale and fluffy. Work the sifted flour and
rice flour into the creamed mixture until it forms a firm paste. Knead it
lightly on a well-floured board. Roll it out until quite thin and cut
biscuits with cutter of your choice. Using a palette knife lift the biscuits
onto a well-buttered baking sheet and prick with a fork. Bake on the centre
shelf of a moderate oven, until pale and golden. Remove from oven and
sprinkle liberally with caster sugar while still warm. Lift on to wire tray
to cool and firm up. Important – store in an airtight tin.
