Internationally bestselling author Coinneach MacLeod takes you on a thrilling journey to Scotland―without leaving the comfort of your kitchen!

Join the Hebridean Baker on an irresistible culinary voyage to the heart of Scotland’s islands that will inspire you in the kitchen. From savoury pies to biscuit tin favorites, cakes for every occasion and forgotten culinary gems, these recipes are woven together with a delectable and captivating narrative.

The Hebridean Baker: The Scottish Cookbook is a celebration of tradition, innovation, and the sheer joy of sharing delicious food. Each chapter weaves a broad narrative of tradition, folklore, travel and the vibrant cultural tapestry of the Hebrides whilst inviting readers to savour the essence of Scotland, one delectable recipe at a time. With tales of island life, encounters with pioneering women, the musical influence of Gaelic across the Atlantic, and maritime adventures around lesser-known isles, this is not just a cookbook; it’s a cultural expedition.

What readers are saying about the Hebridean Baker:

• “Love the stories, photographs, and the recipes. Looking forward to baking with him!”
• “With beautiful photography and marvellous little stories, this book is a pleasure.”
• “Wonderful history and great recipes. Easy to follow and delicious.”

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Strawberry Shortcake

Serves 6

This three-layered crumbly shortcake filled with whipped cream and succulent Scottish strawberries is as beautiful to look at as it is delicious to eat. It’s optional to macerate the strawberries to top the dish, but I think it brings a sharp sweetness to contrast with the rest of the dessert. You can plan ahead and make the shortcakes the day before and assemble just before serving.

INGREDIENTS

For the shortcakes

420g (15 oz) plain flour, plus extra to dust

1 tablespoon baking powder

100 g (3½ oz) granulated sugar

Pinch of salt

140 g (4¾ oz) butter, chilled and cubed

600ml (2½ cups + 2 tablespoons) double cream

For the macerated strawberries

200 g (7 oz) strawberries, hulled and quartered

2 tablespoons sugar

½ a lemon, juiced

For the filling

475g (1 lb 1oz) strawberries, hulled and quartered

480ml (1¾ cups + 2 tablespoons double cream

1½ teaspoons vanilla bean paste

50 g (1¾ oz) icing sugar

METHOD

Start by macerating the strawberries. Take your 200g (7 oz) of strawberries and combine them with the sugar and lemon juice in a bowl. Set aside for at least 2 hours and use to top the shortcake when you assemble.

Preheat the oven to 200°C fan (425° F). Line 3 round 20cm (8″) cake tins with baking parchment.

In a large bowl, combine the flour, baking powder, sugar and salt. Use your fingertips to work in the butter until the mixture resembles coarse breadcrumbs. Gradually add the cream, mixing until just combined.

Divide the dough into 3 equal parts. Roll each part out on a floured surface to fit the cake tins and bake for 15 to 20 minutes or until golden. Cool completely.

Whip the double cream with the vanilla and icing sugar to soft peaks.

To assemble, place the first shortcake layer on a plate. Spread a third of the cream over the cake and top with a third of the strawberries. Repeat with the remaining layers, finishing with the macerated strawberries on top and serve immediately.

Recipe published with permission from Sourcebooks.