As a girl from Northern Ireland living in Glasgow, sometimes I feel a little homesick.
Mostly, I miss my Dad and his little Scottish Terrier, Archie. I also miss friends at home, and the Northern Irish people and their craic!
My Dad lives near a town called Moira, Co Down.
The thing I miss most about Moira is McCartney’s, an award-winning butchers.
Now, what has a butchers in Co Down got to do with baking, you may ask…
Well, aside from being one of the friendliest shops I have ever frequented, McCartney’s is a little bit of food heaven. It is not only stocked with delicious meat products, but also has a lovely deli counter selling beautiful home-made pies, breads, olives, desserts, and traybakes… One such traybake is Fifteens.
In my opinion, these are a Northern Irish delicacy. Although, I have heard recently they make them in the North of Scotland, and call them Marshmallow Roll?
Why are they called Fifteens, I hear you ask. Read on, and I am sure you will figure it out.
Here’s how to make them… Super quick and easy!
The Recipe
Ingredients |
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Method
Crush the digestive biscuits (I used my Magimix to produce a fine and even crumb), and transfer into a large mixing bowl.
Chop the marshmallows and glacé cherries in half, and add to the digestive biscuits.
Next, pour in the tin of condensed milk, and mix thoroughly until the mixture comes together.
Roll the mixture out, using your hands, until it is 3-4cm in diameter.
Sprinkle the coconut on to a large piece of greaseproof paper, and then place the roll on to the coconut, and roll over the coconut until it is evenly coated.
Wrap the roll in the greaseproof paper, and place in to the fridge for 1-2 hours, or overnight.
Cut into slices, mine are approximately 1.5cm wide.
Store in an airtight container.
Enjoy!
Hungry Squirrels 