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Delving into the Delectable World of Scottish Shortbread Cookies

When it comes to comfort treats that have stood the test of time, Scottish shortbread cookies reign supreme. These simple yet utterly delicious treats have a rich history, an exquisite taste, and a unique charm that has captivated taste buds around the world for centuries. Let's take a journey back in time to explore the origins of Scottish shortbread cookies, the varieties that have evolved over the years, and the simple elegance of their ingredients. The origins of Scottish shortbread cookies can be traced back to medieval times in Scotland. Initially known as "biscuit bread," these delightful treats were made from leftover bread dough enriched with sugar and spices. Over time, as ingredients became more accessible, the recipe evolved into what we now recognize as shortbread. During the 16th century, shortbread was considered a luxury only enjoyed by the wealthy due to the high cost of its ingredients. It was often served during special occasions and holidays. Ove

Snow white Cream (eggless)

This white, eggless cream was a sweet my mum used to make when I was little.  It is perfect for summer and very easy to make.  You can ommit the almonds if you like.  It will be equally delicious.

Snowhite Cream
1500ml whole milk
500ml fresh cream
150gr caster sugar
30gr gelatin powder
5gr mastic powder
150gr almonds (peeled)

Preparation Method
1) In a deep pan mix the milk with the fresh cream. Add sugar and gelatin. Mix well and boil in low heat by stirring continuously the mixture with a hand whisk all the way through.

2) Allow to cool for 15 minutes and then add the peeled almonds. Stir well.

3) Pour the mixture in a deep gelatin form.

4) Allow to cool completely and refrigerate for at least 24 hours.

5) Decorate the cream the way you wish.


  1. Yum-This dairy dessert sounds pretty tasty and it makes for a lovely presentation. Yum!

  2. So beautiful and I love foods that give you memories of times past...

  3. This is beautiful, so great for a spring garden party!

  4. Milk or cream set with gelatin is very popular in the Philippines. Fruits are usually added but I like the almonds you've added to yours. Delicious.

  5. This sounds very tasty.... very much like an Asian dessert my mother would buy when I was a kid.

  6. This is so cute. I love that it can be decorated anyway you like! Thanks for sharing this great recipe and your memory.

  7. This is absolutely beautiful!

  8. So you and your mom are both cake mavens?! Amazing. What fun you all must have at family gatherings - I can just imagine the table of desserts. This, of course, looks beautiful.

  9. This looks lovely! And I wouldn't dare omit the almonds!!! : )

  10. I am getting bored of my regular buttercream icing. This looks very tasty and i like the additiion those almonds...i gotta try this asap! Hehe.
    What is mastic powder? I haven't seen it around yet.... Maybe it's called something else here... Any idea?

  11. How beautiful !!
    I have to tell you that I look forward to each of of your posts.

    BTW - what is "mastic powder" ?

  12. The mastic powder in greek is called "masticha" I will give you a link to a previous post I have, where you can find all relevant information.
    It is a product you can find ONLY in the island of Chios "ΧΙΟΣ" and it is exported in the whole world. I am sure you will love it. The taste and smell of masticha is excellent!!

  13. Thank you for explaining!
    It sounds like something that I would love to try.
    Can you please give the full link to you other post? (the one you tried to give doesn't work)


  14. Beautiful! Is it similar to the italian panna cotta?

  15. Thanks for visiting my blog! I love your cakes - so impressive. The Mickey Mouse cupcakes are so cute - and they look manageable to recreate!

  16. This looks beautiful and sounds delicious and with those flowers on top .. pretty!

  17. Nice, I might try this with agar agar powder instead of gelatin to make it vegetarian. It looks lovely!

  18. What a fun recipe. I never heard of it before.I'm going to keep this in mind.
    Thank you for visiting my blog. I'm planning to translate my recipes/ blog. I'll keep you posted.

  19. Gorgeous! What is mastic powder? :)

    Where do you live that you use metric measurements. Curious.

  20. Very pretty dish and a very pretty name. I am also getting educated yet again as mastic is a well known word here in the UK but I have researched more of it's use and source in Chios, very interesting, thank you.

  21. I like that it's eggless. Lovely!


  22. Its like you read my mind! You seem too understand so
    uch about this, like you wrote the book in it or something.
    I believe that you simply can do with a few percent to pressure the message house a bit, but instead of that, that is excellent blog.
    A fantastic read. I'll definitely be back.


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