Both Flavors of Scotland and Flavors of Bali, were inspired by my favorite cookbooks as a kid, the William Sonoma series. Each of their short and sweet cookbooks are uber specific with titles like Salads, Breakfast, and Fish, and packed with beautiful recipes. Well, that’s what I set out to do. My books are skinny but full of authentic recipes, well researched and tested not only in a home kitchen but approved by locals. I hope you enjoy!
I spent two years eating and drinking my way around Scotland so you don’t have to, or better yet, to inspire you to! Join me on my latest travels with a deep dive into the fascinating culinary history and recipes of this rugged and hardy country. I promise, it’s more than just haggis.
Excerpt, sample recipe, and link below.
I didn’t expect to fall in love with Scotland. Or to move there. I’d been before, twenty years ago for two inebriated evenings pub hopping the Royal Mile and had good, if blurry, memories of history and gothic architecture. Fast forward to 2024. After two years in Bali we were traveling through Australia and on the verge of moving to Valencia, but Spain suddenly changed their Digital Nomad Visa and it just wasn’t going to work for us. We needed a new destination and quick. So where to go? We considered countries that were interesting, friendly, safe, and affordable. Three out of four was good and settled on Edinburgh (affordability is questionable).
We bought tickets, found a home, and went for that first walk around town in a freezing rain storm and ducked into the White Hart pub in the Grassmarket with their low-beamed ceiling, real fireplace, and resident ghosts. And that was it. We were hooked.
For two years now, we’ve walked Edinburgh’s stone and cobbled streets, visiting as many pubs, closes, whisky tastings, haunted taverns, restaurants, butchers, fishmongers, distilleries, bakeries, farms, pie shops and cheese shops as we could. There will always be more. There will never be enough time. As I write this, we’ve just returned from a life-changing, month-long Highlands road trip and are now preparing to leave for good in a couple weeks. We’re quietly devastated. Like the Scottish cold that sneaks in and grips your bones no matter how many itchy wool layers you wear, Scotland seeped into us, and we’re not ready to go. I don’t know that we’d ever be….
Available on Amazon https://sunshinedunning.com/flavorsscotland
Scottish Shortbread
Makes 12 Cookies
Shortbread has to be the signature food of Scotland after whisky and haggis, found next to every cup of tea, in every grocery store, gift shop, airport, and gas station in the country. It dates back to at least the 12th century though it wasn’t quite so short then, actually bit a doughy and yeasty. By Mary Queen of Scots time in the 16th century, it had become the cookie we love today, usually dotted with candied citrus and caraway seeds. Butter is actually the main flavor of these little treats so they will only taste as good as the butter you use. So, use the good stuff, not the funky, half open one sitting in your fridge that will make your shortbread taste of onions. These are also the base for millionaire shortbread.
1 cup Flour
½ cup Butter, Salted and soft
¼ cup Caster Sugar
¼ tsp Sea Salt
Preheat oven to 350F/180C and butter an 8×8 pan.
Either in a food processor or by hand, mix all ingredients together until it resembles coarse breadcrumbs and sticks together when you pinch it.
Empty into pan and gently press into the corners and smooth the top.
Prick the top with a fork in even lines, pushing the fork tines about half way through.
Bake for 30-35 minutes, until light golden brown.
Sprinkle with a little caster sugar while still warm.
Cookies will be soft but become crisp as they cool. Once cool, cut into approx 3”x1” rectangles.