Published in Scotland Magazine Issue 17 on 29/11/2004.

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A spot of home baking

Sue Lawrence relishes in the seductive smells of scones and cakes and delights in the sense of comfort such baking creates

It is 9.55am and the church fair is due to open at 10am. Behind the piles of neatly labelled and priced fruit loaves, pies, victoria sponges and home-made bread, we – the stall holders – are trying not to panic. For Mrs Mackie has not yet turned up. And despite the cornucopia of cakes and jam piled up on our stall, if Mrs M does not arrive, there will be a great deal of tut-tutting. It has never happened before but it is easy to anticipate the outcry.

For Mrs M makes shortbread and the entire fair wants some. It is not just any shortbread, it is the very best in Christendom. Indeed the queues that form whenever the hoards stampede to our stall, are nothing to do with Mrs Smith’s chocolate cakes or Miss Marshall’s three-fruit marmalade; it is all down to the shortbread.

One minute to go, the doors are flung open and in rushes Mrs Mackie (couldn’t find the back door keys). The relief from the cake and candy stall is almost tangible; it is at times like this we thank the Lord there is no alcohol permitted within the hallowed walls of the kirk, otherwise we might have hit the bottle. But no, all is well with the world. Let the people in.

And this predilection for shortbread – and indeed all aspects of home baking – is not confined to church fairs or school sales. Neither is it confined to Scotland, although ever since I was a child, home baking has played a vital role in my life. And by this I don’t mean grand iced cakes for birthdays or three tiered cake stands piled high wi.....

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By Sue Lawrence

Section : Scottish Food

Page number : 48