photo credit: Shirley-Ann Pearman on RecipeMarketing.blogspot.com
Perfect for a Scottish afternoon tea!
4 ounces self-rising flour ($3)
4 ounces caster sugar ($3)
4 ounces butter ($3)
3 ounces raisins ($3)
1 tablespoon brandy ($2)
2 tablespoons rose water ($9)
Large pinch of ground nutmeg ($2)
2 eggs, beaten ($2)
Cream the butter and sugar together until light and fluffy
Add the raisins, brandy, rose water, and nutmeg and stir well
Half fill greased patty-tins or paper cases and bake in a pre-heated oven at 375F for 10-15 minutes
Note: If you want to try and save some time and fridge space, try making the recipe with egg beaters rather than actual eggs. Also, the reason the cakes are called Montrose is because they originated in the east coast town of Montrose.