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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, December 11, 2009

Scotch Teas

The Christmas holiday season is definitely one of my busiest baking times of the year. I love taking home baked goods as a hostess gift. I always have an abundance of cookies for our own entertaining and for sharing with the kids. Now this could mean baking every day for the first couple of weeks of December or it can mean taking one or two short cuts. By short cuts I mean using a few recipes that only 5 ingredients or less and they are fairly common ingredients. I also use a couple of no bake cookie recipes. The beauty of these types of recipes aside of the fact the cookies/bars taste great is they take almost no time to make, something that is very much appreciated during the busy holiday season.

Scotch Tea cookiesScotch Teas

I discovered these lovely, easy to make bars when our kids were quite young. They have been a family favourite ever since. They have a wonderful rich, nutty and buttery flavour that is always a hit on any cookie tray. I find it best cutting the squares just out of the oven. If you allow to cool to much they get a bit too hard to cut. The original recipe says it makes 2 dozen but the best yield I've achieved from this recipe is 18. Don't cut them too big as these really are rich so a small piece goes a long way.

Scotch Teas
source: Better Homes and Gardens, Cookies and Candies, 1966. New York: Pp. 31

½ c butter
1 c brown sugar
2 c quick-cooking rolled oats
¼ tsp sea salt
1 tsp baking powder

Place the butter and brown sugar in a large sauce pan. Heat until butter melts. Stir in remaining ingredients. Pour into 8x8x2 - inch baking pan. Bake at 180ºC.350ºF for 20 to 25 minutes or until golden brown. Cool slightly and cut into bars.


4 food lovers commented:

terri said...

oh my! When my family goes up snowmobiling, there is a restaurant that has these cookies, we stop for breakfast and then stock up on a couple of these for later as a snack. I didn't know what they were called, she kept calling them breakfast cookies, and I was never able to find a recipe that sounded similiar enough to try! I think these are them. Thank you!

Garden Gnome said...

Hi Terri and thanks for visiting. I am so glad this recipe might be the one you are looking for. These are so easy to make! Please let me know how you like them.

Kath Lockett said...

Yum! They remind me of the biscuits we Aussies and New Zealanders call ANZACs, made for our soldiers during WW1, but ours have golden syrup in them and an egg I think.

I'm going to try your recipe though because it's simpler and the pile of them in your picture look so delicious.

Garden Gnome said...

Hi Kath and thanks for visiting. I think I have a recipe floating around somewhere that is the same cookies you are talking about. I'll see uf U can find it.