Lee's Original Macaroon Bar 70g (24 x 70g Confectionery Bars Boxed)

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Increased sales have meant an increase in production and more production lines. This, in turn, has led to an increase in the number of staff:

He continued: “Export sales make up about five percent of our total business, so it’s quite small but growing, and we’re keen to develop that side of the business. He would open his own sweet shop on Church Street, Stenhousemuir in 1900 but it wasn’t until shortly before the First World War that he began selling his own produce, initially tablet made in a pan over a coke fire. In the aftermath of the war, in which his brother, Andrew, was killed, McCowan began selling toffee – with the Highland cow on the label a nod to his farming past. recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena. Place cooled mashed potato in a bowl and begin adding powdered sugar, a little at a time, Continue adding the sugar and mixing well, and soon it will have a fondant texture. Add enough sugar so that it comes together and is very stiff.After the hour is up, melt 250g of chocolate. You can do this in the microwave like I did or over the stove top- whatever you prefer.

Peel the potato and cut it into quarters, then boil until soft. Rinse off the extra starch in cold water. Mash until smooth in a large mixing bowl and leave to cool completely.

Lees 8 pack Premium Meringue Nests

There’s obviously the fragility of some of the products. I used to be involved in the whisky industry and you could ship it round the world no problem but when it comes to tea cakes and snowballs they’re quite fragile and in warm climates they have to be carefully handled or they melt. Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly. When the chocolate is melted, remove the bars or balls from the freezer. Dip each one into the chocolate then roll it in the coconut. This part gets quite messy so you’ll probably need to wash your hands in between each one. Step 10:

They're super easy to replicate and chef Christina Conte shared her home recipe for the traditional Scottish treat. SCOTTISH MACAROON BARS In the meantime, measure out 180g of unsweetened desiccated coconut. Place half of it into a dry frying pan over a medium-high heat and stir continuously until it turns golden brown. It’s important that you keep stirring otherwise the coconut will burn. Update December 2017: My friend, Christina Conte also has a recipe for the more classic shape of Bars - but at the time of writing I hadn't discovered her yet! Lees of Scotland posted record profits for the last financial year, that’s in stark contrast to the position of the firm in the early nineties when it almost had to be placed in the hands of administrators. Bakers throughout Scotland sell an assortment of cakes made from coconut. It is possible to buy the sweetie bars from onlineAt this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer. The ad for Lees Macaroon Bars, which was initially aired in the sixties, is one that has lingered in the memory of many, and almost half a century on the Coatbridge company is going from strength to strength. Lee's snowballs have been a Scottish favourite for decades. Created using the softest mallow coated in luxuriously soft chocolate and sprinkled with delightful shavings of coconut to create the ultimate sweet treat.

Note that my potatoes weren’t completely lump free but this didn’t affect the taste or texture of the finished product. Just try to get them as smooth as you possibly can but don’t stress about micro lumps. Step 3: The Macaroon bars were the first product created by Lees of Scotland in 1931 and continue to be one of our best-selling products almost 90 years later. We’re delighted that these will now be sold in M&S stores across Scotland along with our Traditional Scottish Tablet bars.” Measure out 480g of icing sugar. Add around ¼ of it into the potato mixture and give it a good stir. At this point, the mixture will become soft and runny. Step 4: Add 1 teaspoon of vanilla extract and mix in well. Now add the rest of the icing sugar, a quarter at a time and continue to stir. Once all the icing sugar is added, the mixture should go from runny to super stiff. Step 5:Keep in the freezer until ready to dip. When you are ready to finish the macarons, melt the chocolate. Not the case? Add more icing sugar - not water!) At that point, cover it in cling-film or plastic wrap and chill in the fridge for at least 30 minutes.