Burns Night Recipe Roundup - Haggis, Neeps, Shortbread, Puddocks & Irn Bru
Foodie Quine
Foodie Quine
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Ingredients

  • pinch salt
  • 75 ml milk
  • 75 ml water
  • 12 oz plain flour
  • 8 oz butter
  • 4 oz caster sugar
  • 2 oz cornflour
  • 30 minutes at
  • 150 degrees Cool on a wire rack and sprinkle with caster sugar
  • 100 g Haggis
  • 50 g Plain Flour
  • 100 g Haggis
  • Pinch of Salt
  • Boiling Water
  • 700 g neep (swede) peeled and cubed
  • 50 g butter
  • 2 kilograms mild
  • 1 onion
  • 2 litres

Instructions

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