Classically Scottish, like me! 

I have used this recipe various times, in various ways. But this is the classic Macrae family shortbread recipe. Enjoy, and don't forget to share it with your friends and family. 


340g plain flour

250g butter

115g caster sugar

115g corn flour

2 tsp vanilla

2 tsp lemon juice


Put your oven on to 175ºC/350ºF/Gas 4

Get a bowl. Put everything in this bowl. Mix it with your hands. 

Take it out the bowl once it has become a dough, then put onto a lightly floured surface. I like to split the mixture in half as it makes it easier. Roll the mix into a sausage about an inch an a half in diameter (to be fair, you can make it any size you want, it's your shortbread). 

Slice 1 inch thick pieces and lay them on a baking tray, evenly spaced. Bake them in the oven for 10-15 minutes, until the bottoms are slightly brown. 

Take out, cool on a wire rack. While they are cooling, sprinkle some caster sugar over the top. 

Eat and enjoy! 

See you soon

Colin x

p.s. here is a song to remind you how it's done. It's old, but gold! 

Mini Oreo cheesecakes

For sharing, or not. 


I think I have an Oreo problem. This is the third version of an Oreo Cheesecake that I have made. 

You can make these vegan if you wish. Just use the Vegan Cheesecake recipe here and use half the amount of each ingredient. Use the same method to put together. 


200g Oreos (whole)

100g butter 

100g caster sugar

450g soft cheese (the spreadable kind)

1 & 1/2 tbsp plain flour

2 eggs

100ml sour cream

1 tsp vanilla extract

Some more oreos (for decoration you need at least 5)


Pop your oven on to 180ºC/350ºF/Gas 4

Make the base of your mini cheesecakes by adding the biscuit (cookie) part of the oreos into a bowl with 100g of butter. Mix together with your hands. Spread this evenly between 12 cupcake cases, and bake in the oven for 5-10 minutes. Take out, leave to cool completely, then set aside in the fridge while you make the filling. 

For the filling, get a bowl and add caster sugar, soft cheese, plain flour, eggs, sour cream and vanilla extract. Mix this together until fully combined. Add broken crushed up oreos to the mix (one or two will be fine)

Take your cooled bases out of the fridge and evenly distribute the filling into the cases. Pop back into the oven for 10-15 minutes until they are slightly brown on top. If they crack, don't worry- you are making a topping to cover it. Take out, leave to cool on a wire rack. 

For the topping, take the insides of the Oreos that you left out when making the base, and add 2 tbsp of sour cream. Mix this together and thats it! Wait until the cheese cakes have cooled, distribute the topping over the cupcakes, and decorate however you wish. I recommend splitting an oreo into quarters and sticking it in like a flag. Or crumble some broken Oreos over the top. It's up to you. 


See you soon

Colin x