Overview

Scotland is renowned for its rich tradition of baking. In this follow-up to The Scottish Vegan Cookbook, you will find all the recipes you might need for making vegan versions of classic Scottish bread, biscuits, fruit loaves, tarts and cakes. The book begins by outlining the baking substitutes you will need for dairy butter, eggs and milk as well as alternative sweeteners, spices and flours. It then provides recipes for Basics, including Lemon Curd, Sweet Wholemeal Shortcrust Pastry, Whipped Cream and Salted Date Caramel that you can use time-and-time again. The following sections cover Biscuits from Abernethy Biscuits to Shortbread; Bread, Buns, Oatcakes and Fruit Loaves including Baps, Barm Loaf and the famous Selkirk Bannock. Further sections cover Cakes such as Dundee Cake and Sticky Gingerbread; Scones; Tarts including Border Tart and Ecclefechan Tart and lastly Tray Bakes such as Flapjacks and Tiffin. The book closes with suggestions for holding your own 'Cookie Shine' a Scottish vegan 'afternoon tea'.

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9781780278728

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Reviews

'A book that is both enlightening and alluring. Jackie Jones has created a baking book to suit the vegan market, while still championing traditional Scottish baking' -- Sue Lawrence

Author Information

Jackie Jones has worked at Edinburgh University Press for many years. In addition to her publishing career, she has undertaken numerous vegan cookery, restaurant-level courses and masterclasses in the UK, and has a Vegan Diploma and Advanced Vegan Diploma from Demuths Cookery School, Bath. She is the author of The Scottish Vegan Cookbook (2019).

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