Now that Chrimbo’s over and done with for another year (I can hear that collective sigh of relief all round), we have the glorious New Year to look forward to.  And where better to see it in than Scotland.  Traditionally known as Hogmanay, the Scots take their New Year celebrations very seriously.   In fact, it’s deemed far more important than Christmas day itself.  Check out www.edinburghshogmanay.org.uk where you can still buy tickets for celebrations stretching over 4 days!  You’ll have the chance to party away till the early hours, watch a spectacular firework display and even revel in a carnival.  Some historians believe Scots inherited the Hogmanay celebrations from the Vikings and there are many theories as to where the word, ‘Hogmanay’ actually came from.   It’s quite possible the word derives from Scandinavian or Flemish words, it can also be traced back to the Anglo-Saxon, Haleg monath, Holy Month, or the Gaelic, oge maidne, new morning. But the most likely source seems to be the French. "Homme est né" or "Man is born" while in France the last day of the year when gifts were exchanged was "aguillaneuf" while in Normandy presents given at that time were "hoguignetes".   Wherever it derived from, it’ a great time of year and good excuse for a break to Scotland, be it Edinburgh or wherever.  Take a look at www.visitscotland.com for more info about Scotland and Hogmanay and also www.rampantscotland.com

Have a wonderful New Year whatever you decide to do and remember to drink sensibly.

Scottish Shortbread

An essential part of the Hogmanay partying, which continues very much today, is to welcome friends and strangers, with warm hospitality and of course a kiss to wish everyone a Good New Year. This is in order to clear out the old year, have a clean break and welcome in a young, New Year on a happy note.

"First footing" (that is, the "first foot" in the house after midnight) is still common in Scotland. To ensure good luck for the house, the first foot should be male, dark (believed to be a throwback to the Viking days when blond strangers arriving on your doorstep meant trouble) and should bring symbolic coal, shortbread, salt, black bun and whisky. These days, however, whisky and perhaps shortbread are the only items still prevalent (and available).  So, if you do fancy this tradition then here’s a shortbread recipe to make and take for those loved ones.  Afiyet olsun.

You will need:

170g Plain flour
115g Soft butter
55g Caster sugar
30g Cornflour

Preparation:

Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.