The traditional Scottish pastry filled with dried raisins, currants and apples

Happy St Andrews Day! We love a good Scottish bake, from the superb Dundee cake, classic shortbread biscuits and naughty Scottish scone! The team at Create Food have officially started the Christmas run and with this in mind, we thought it would be only fitting to share this festive favourite from Scotland!

Enjoy our mouthwatering Scottish fruit slice recipe, the perfect tea break treat with a cup of tea or a cheeky mug of whiskey hot chocolate.



12 oz  raisins

4 oz  Zante currants

1 medium Granny Smith chopped into small pieces

6 oz brown sugar

Shortcrust pastry

1 egg, beaten, to brush the top (optional)

caster sugar (for dusting)

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Preheat the oven to 425°F (215°C)

1. Begin by stirring the dried fruit, chopped apple and brown sugar together in a bowl. Set aside.

2. Cut the pastry in half and roll out the first half on a sheet of greaseproof paper thinly into a rectangle to line the bottom of the pan.

3. Make sure the pastry is higher than the filling and lines the four sides of the tray (so it can be easily attached to the top pasty sheet) then trim the rough edges.

3. Pour the filling into the pastry-lined pan.

4. Roll out the other half of the pastry to cover the mixture. 

5. Wet the four edges of the visible bottom pastry, then carefully lift the second pastry layer and place on top of the fruit.

6. Press together the edges of both pastry sheets to seal both layers.

7. Brush the top with the beaten egg and dust with caster sugar.

8.  Bake in the middle of the oven for around 30 minutes, until golden brown.

9. When completely cool, cut into squares or slices.