Recipe: Tasty Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF

Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF. Save time and do your groceries online. Free UK delivery on eligible orders! Great recipe for Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF. 'Lees' Chocolate Macaroons are one of our most popular Scottish confectionery aside from tablet.

It's about a million miles from the French macaron. There is an example in the Maw Broon's Cookbook. An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. You can cook Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF using 4 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF

1. Prepare of cold mashed potatoes.
2. Prepare of icing / powdered sugar*.
3. It's of plain chocolate, I use Plamil vegan brand.
4. It's of dessicated coconut or chopped mixed nuts.

Who will win this One Last War. Scottish Food & Drink; Chocolate; Chocolate. If you're as much of a chocolate fan as we are then prepare to fall head over heels in love with our selection of smooth, Scottish chocolates. Including a few extra confectioneries, such as fudge and small pieces of meringue sourced from around Scotland, our range of chocolates are simply the most luxurious in the county.

Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF step by step

1. Line a cookie sheet with parchment paper.
2. Mix the mashed potato and icing sugar together until very stiff.
3. You may need more than I've stated. This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use. Starchy are best. The aim is for the mixture to be only slightly sticky to the touch.
4. Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands. Set aside on the lined tray and flatten slightly. This can be a bit messy!.
5. Freeze for 30 minutes.
6. Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted 'how to temper chocolate' recipe. Set aside to cool a bit.
7. Put the coconut / chopped nuts in a bowl and set aside.
8. Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts.
9. Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set.
10. Store in a lidded container in the fridge.
11. They are very sweet so I use dark chocolate to balance them. You can make the rounds smaller if you like, more bitesize.
12. Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK. They come in a rectangular shaped bar.

The chocolate is then made with an unblended fresh Scottish Cream from a particular herd of cows - with no additives or preservatives. Brazil nuts covered in milk chocolate. Jaffa Orange bars by Lees of Scotland. Hot pizza dip Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hot pizza dip.

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