Name: Scottish Cream Cookies
Ingredients: 2 tsp dry yeast; 115 ml lukewarm water; 70 g sugar; 115 ml lukewarm milk; 70 g butter (melted (weigh the butter first, then melt)); 1 tsp salt; 1 egg (beaten); 570 g all purpose or bread flour; Glaze:; 25 g sugar; 30 ml water; To finish; Icing Sugar; Freshly whipped cream

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Scottish Classic – Cream Cookie

Growing up, I’ve known these as cream cookies however Mr Foodie knows them as cream buns, enough to cause a bun fight! Whatever you call them they are delicious and perfect with a cup of tea.

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Ingredients

2 tsp dry yeast
115ml lukewarm water
70g sugar
115ml lukewarm milk
70g butter, melted (weigh the butter first, then melt)
1 tsp salt
1 egg, beaten
570g all purpose or bread flour

Glaze:

25g sugar
30ml water

To finish

Icing Sugar
Freshly whipped cream

Method

Mix together the lukewarm water, yeast and 1/2 tsp of sugar.
Allow to rest for a few minutes to let the yeast activate.
Mix together milk, melted butter and egg together.
Add to the yeast mixture.
Add the flour, rest of the sugar and salt.
Mix together until the dough is slightly sticky.
Cover the bowl and leave to rise until it is doubled in size.
After rising, cut the dough into equal pieces.
Shape into balls.
Place shaped balls onto a baking parchment covered baking tray.
Cover the tray and leave to rise for half an hour (or until doubled in size)
Once they have risen, heat the over to 175°C.
Cook for around 20 minutes or until golden brown.
Whilst the cream cookies are baking you can prepare the glaze.
Mix together the sugar and water in a small pot.
Bring the mixture to a boil and then remove from heat.
When the cream cookies are ready, brush the tops of the buns with the glaze.
Place onto a cooling rack.
Once the cream cookies are cool, cut through the bun, almost all the way, at an angle.
Fill with whipped cream or use some sweetened whipped cream from our recipe.
Dust with icing sugar to finish.

Scottish Cream Cookies

Scottish baked classic of Cream cookies also known as Cream Buns. A sweet treat perfect for afternoon tea

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Course Dessert

Ingredients

2 tsp dry yeast
115 ml lukewarm water
70 g sugar
115 ml lukewarm milk
70 g butter melted (weigh the butter first, then melt)
1 tsp salt
1 egg beaten
570 g all purpose or bread flour
Glaze:
25 g sugar
30 ml water
To finish
Icing Sugar
Freshly whipped cream

Instructions

Mix together the lukewarm water, yeast and 1/2 tsp of sugar.
Allow to rest for a few minutes to let the yeast activate.
Mix together milk, melted butter and egg together.
Add to the yeast mixture.
Add the flour, rest of the sugar and salt.
Mix together until the dough is slightly sticky.
Cover the bowl and leave to rise until it is doubled in size.
After rising, cut the dough into equal piece.
Shape into balls.
Place shaped balls onto a baking parchment covered baking tray.
Cover the tray and leave to rise for half an hour (or until doubled in size)
Once they have risen, heat the over to 175°C.
Cook for around 20 minutes or until golden brown.
Whilst the cream cookies are baking you can prepare the glaze.
Mix together the sugar and water in a small pot.
Bring the mixture to the boil and then remove from heat.
When the cream cookies are ready, brush the tops of the buns with the glaze.
Place onto a cooling rack.
Once the cream cookies are cool, cut through the bun, almost all the way, at an angle.
Fill with whipped cream or use some sweetened whipped cream from our recipe.
Dust with icing sugar to finish.