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! 

Cheesecake two ways

Its a double ended dream!


Baking for the one you love, or sharing with a friend? Are you going vegan, or do you like it animalistic? This recipe has both and MORE! Like an MMORPG its possibilities are endless and you can give it to everyone, or just go hard at it by yourself. It's a valentines special, but not as we know it. Chocolate Rose Cheesecake- two ways. 


200g vegan digestives/regular digestives 

100g butter/ 50g vegan butter & 50g veggie shortening

400g cream cheese/vegan cream cheese

100g caster sugar

3 tbsp plain flour

1 egg/sachet veggie gelatine/1 tsp xantham gum

50g cocoa powder

Rose Water flavouring

Pink/red food colouring


Cheesecake Base

Blitz your digestive biscuits to form crumbs (no lumps!), add your butter (whichever kind) and mix with your hands to combine. Press into a lined 20cm cake tin (23 works too, but it will be a flatter cheesecake overall) and bake in the oven at 180ºC/350ºF/Gas 4 for 10 minutes. Take out and leave to cool. 

Cheesecake filling

In a bowl, add the cream cheese, sugar, flour, and thickener (egg/veggie gelatine/xantham gum). Blend it all together and then decide which way you want it. 


Take 5 tsp of the mixture out- add red/food colouring to your desired shade and add 1tsp rose water flavouring. Stir to combine. Leave to the side for now. 

Into the remaining cheesecake filling, add 50g of cocoa powder and blend until combined. If the mixture is a little dry, add some milk/vegan milk to a cake batter-like  consistency. 

Pour the chocolate mixture onto the base and flatten. 

Add 5 tsp of your pink/red mixture in circular blobs in even spaces around the edge. Take a cocktail stick and drag the point through the middle of each circle anti-clockwise, to form a crude heart shape. Neaten up with another cocktail stick. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Slice and serve. 

Layered cheesecake

Split your cheesecake filling in half. Add 50g of cocoa powder to one half and mix in. To the other side, add some pink/red food colouring to your desired shade. Add 2-3tsp of rose water flavouring (to your taste) and mix in. 

Add your pink/red layer on top of your base, then add your chocolate layer on top. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Add stripes of cocoa powder and icing sugar to your desired design. Slice and serve. 

That's it!! Two ways, so many endings. Watch the video for extra help. 
Have a lovely February 14th. 

Love Colin xx