• Method

Liz Ashworth made this recipe for a group of young people from Elgin Youth Cafe for their Three Bens adventure, which culminated in a hike up Ben Nevis in July. The mountain guide liked them so much, he asked for some boxes to be delivered to him on their return home.

Method:

  1. Heat the oven to 180C (160C fan) 350F, Gas 4. Oil three baking trays.
  2. Melt the first three ingredients in a pan over a low heat.
  3. Measure all the dry ingredients into a bowl and then pour in the melted ingredients and mix together. Stand for a few minutes to let the mixture bind together.
  4. Place teaspoons of mixture on to the trays leaving space for the biscuits to spread. Use two teaspoons to do this, scoop the mixture up in one and use the back of the spoon in the other hand to push the dough onto the tray. Press very slightly with a fork.
  5. Bake for 10 to 12 minutes – watch as the biscuits burn easily.
  6. Cool on the tray for about 5 minutes to let the biscuits firm then lift onto a cooling rack to cool completely. Store in an airtight container.

Mountain Munch helped to fuel a group from Elgin Youth Cafe on their Ben Nevis adventure.
Here they are at the top of the mountain on 11 July 2012.

Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

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