Aberdeen Biscuits – From Ullapool!

Very quick biscuits to make, these Aberdeen biscuits nevertheless always pass the three-quarters/one-quarter office test – 75% gone within 15 minutes of sending the email to alert my colleagues of their presence. Special thanks to Cindy Forbes, a watercolourist on the Bridge House Arts course, for this recipe.

This is what to do:

  • 225g/8 oz/1 cup  butter  (just under a European pack of butter)   
  • 225g/8. oz/just over a cup Demerara sugar, plus a little more to sprinkle over
  • 225g/8 oz/1¼ cups  sultanas
  • 225g/8 oz/1½ cups self raising  flour (or 3 teaspoons of baking powder and the same amount of plain flour)
  • 2 eggs
  1. Preheat the oven to 170°C (bottom right oven of aga)
  2. Melt  the butter, and the sugar in a saucepan
  3. add the sultanas
  4. simmer for 3 minutes .
  5. add the flour and eggs and stir well
  6. cool and put blobs onto a greased baking tray
  7. Sprinkle a little more Demerara on the top 
  8. Bake for anything between 10-30 minutes! I’m afraid I cannot be more exact.  To check if they are ready, insert a skewer in middle. If it comes out clean they’re ready
  9. leave them to cool


photograph of the sunset at Ullapool © Jacqui Eggar at The Brand Scout

Aberdeen biscuits
leave to cool on a wire tray
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