Gluten-Free Holidays: Hogmanay

Edinburgh HogmanayHogmanay is Scotland’s version of the New Year, and if you ever wondered why we sing Auld Lang Syne on New Year’s Eve, thank Hogmanay and Scottish poet Robert Burns. To get into the spirit of Hogmanay, toast your friends with “Lang may yer lum reek!” which is in fact not an insult but the benediction “Long may your chimneys smoke!” Other delightful traditions include First Footing (a tall black-haired man must be the first to cross your threshold in the New Year); creaming of the well (a woman who wishes to wed a particular man tries to get him to drink from her household’s well by the end of the day); watching comedy specials; and going to or watching on TV the Edinburgh street party on Princess Street.

On Hogmanay the Scots traditionally eat shortbread biscuits and black bun and drink whisky. Why should you be left out of the fun?

Schär’s Black Bun Recipe (Warning: this recipe has some unusual ingredients and also uses European measurements)

Craig McAlpine’s GF shortbread:

Gluten-free Flour – 2 Cups.
Butter (softened) – 2 sticks.
Cornflour – 1 Cup.
Powdered sugar – 1 Cup
Caster sugar (fine granulated sugar) for dusting.Method:

Pre-heat the oven to 355F. Mix all the ingredients gently until the mixture comes together. Knead lightly, cover with cling film and refrigerate for an hour. Knead briefly after removing it from the fridge. Either roll into one great sausage-shaped roll, from which to cut disks about ½ inch thick, or roll flat to the same thickness and cut the biscuits out. Lay out on a non-stick baking mat or baking parchment and prick lightly with a fork. Allow some space between them for expansion. Bake until golden brown. Remove from the oven and allow to cool slightly before sprinkling with some caster sugar.

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