Scottish Christmas Traditions

We all have our own family Christmas traditions which have usually been passed from generation to generation. Over the years these may have been modernised a bit or sadly in some cases traditions have been forgotten or thought no longer appropriate. Here we are going to have a look at some Scottish Christmas Traditions and their origins, as well as how they have changed over the years.

Public Holidays

The majority of people have always known Christmas and Boxing Day to be Public Holidays when most if not all shops are shut and the buses and trains are all off. However Christmas Day only became a Public Holiday in 1958. Boxing Day wasn't recognised as a Public Holiday until 1974.

Good Luck Trinket In Food

We all probably have heard at some point of putting a coin or trinket in a Christmas Pudding or Clootie Dumpling, and the lucky person who finds it is to have good luck for the next year. Prior to the Christmas Pudding or Dumpling being used, Scots would make Yule Bread. A Yule Bread was made for each member of the family and a coin or trinket would be put into one of them. The lucky person who found the trinket or coin was again guaranteed good luck for the next year. A Yule Bread was an unleavened loaf which had Caraway Seeds in it and was shaped into a round plait, symbolising the Sun.

Yule Log

Most of us think of a Chocolate Cake which is shaped like a log, when Yule Logs are mentioned. Historically the Yule Log was a large log which would be placed on fires to burn all day. This helped decrease the amount of work needed on Christmas Day. The Vikings and Pagans would use the embers from the previous fire to light the Yule Log this would bring good luck to all who sat around the fire. The Celts would also burn a log but theirs had the face of an old woman known as the Hag of Winter carved into it. By burning the log they believed they were banishing the long dark nights as well as any lingering bad luck.

Mistletoe

The origins of the traditions of decorating with Mistletoe at Christmas lead back to Pagans who would use the plant to bring some life into the homes in the darkest part of winter.

Kissing under the Mistletoe is said to be attributed to death of a Norse God called Frigg, his mother had cast a spell that nothing grown on earth could harm her son, but Mistletoe doesn't grow from the earth it grows from the tree. When another God, Loki discovered this he made a spear of Mistletoe and killed Frigg. When Frigg's mother found out she promised to kiss anyone she ever met under Mistletoe as a symbol of her love for her son.

Sweetie Scone Day

This was traditionally the name given to Boxing Day. In the day when those of wealth had servants, the servants were normally given the day after Christmas Day off as a thank you for working so hard on Christmas Day. This allowed the staff to visit their families. Many employers would present their staff with a box of goodies to take home with them and share with their families. Sometimes including sweet treats among them Sweet Scones.

Santa

Traditionally Father Christmas, also known as Santa Claus, known all around the world, is simply known as Santa by Scottish children. A wonderfully cheerful old man who visits good children once a year giving them toys and leaving those who dont behave a lump of coal.

The Christmas Tree

Like the rest of the UK, Christmas Tree's didn't become a Christmas Tradition until Victorian Times, when Prince Albert's love of the German Tradition was depicted on a Christmas Card. This saw the popularity of the decorated tree inside the home soar. Over the years the way of decorating the tree has varied, now we use electric lights whereas in Victorian times it was candles that were used. We normally buy any ornaments, tinsel etc for the trees whereas, at various times in the past, decorations were made - especially paper chains which could be made of fabric, paper, newspaper etc.

First Footing

Of course we all think of First Footing as a Hogmanay / New Year tradition, where in fact in Scotland it was a Christmas Tradition. First Footing was a representation of Mary and Joseph seeking a place for Mary to have her child. Then as now, a First Footer who arrived with money, bread, or black bun as well as coal or peat, would bring good luck to the household as well as wealth and warmth.

Candles In The Window

Lit candles were and sometimes still are placed in windows to guide the way for the Holy Family on Christmas Eve and for First Footers on Hogmanay. This was originally called Oidhche Choinnle in Gaelic.

 

Yummy Carrot Cookies

These are Rudolph and friends favourite cookies that Mrs Claus makes them for a treat each day in December. They would love it if you would leave these out for them instead of Carrots. You can use other Christmas shaped cutters for these cookies, as well as different colours of icing to personalise your cookies, they taste very yummy indeed.

Ingredients

Cookie Dough
100g salted butter
150g icing sugar
1 egg mixed and use 1 1/2 tablespoons of the mixed egg
1 teaspoon vanilla extract
1-1/2cups flour
1 teaspoon baking soda
1 pinch of salt

Icing

200g icing sugar
2-3 tablespoons warm water
food colouring

Instructions

1. Preheat your oven to 400F/ 200C/Gas Mark 6
2. In the large bowl cream together butter and icing sugar until fluffy
3. Mix in the egg mixture and the vanilla.
4. Add in flour, baking powder, and salt and mix.
5. Mix until the dough forms a ball, it will pull away from the sides of the bowl.
6. Roll out the dough in between two sheets of greaseproof paper.
7. Place a cookie cutter into a little flour, then into the cookie dough.
8. Then transfer the cookies to a baking sheet and bake for 7-9 minutes.
9. Don't overcrowd the cookie sheet.
10. Check the cookies about a minute before the timer goes off, don't let them brown too much, they will cool and become "dry".
12. Allow cookies to cool on a baking sheet.
13. Then mix icing sugar, and water mix completely smooth.
14. Separate the icing into two bowls, and use a drop of food colouring into each bowl to create the colour you want.
15. Brush the icing onto completely cooled cookies.
16. Allow icing to dry before stacking cookies.

 

Scottish Morning Rolls

Ingredients

500g Bread Flour
14g Yeast
¾ Cup of luke warm milk
¾ cup of luke warm water
1 ¾ teaspoons table salt

Method

Heat oven to 180c/160c Fan oven/gas mark 4
Mix milk and water in a bowl and add the yeast
Sift flour into a mixing bowl with the salt
Mix fluids then add to flour and mix to a soft dough
Cover bowl with cling film and allow dough to prove until doubled in size
Knock dough back
Divide into approximately 8 rounds
Line and Grease baking tray
Allow rolls to prove covered with cling film for 25mins
Brush with milk and lightly press centres
Dust with flour
Place in oven baking for approx 20-25mins

Super Easy Eggless Cookies

These are super easy cookies that can be made to anyone's taste by adding fruit, sweets, flavourings. Also a pretty rare Eggless cookie which just melts in the mouth. They never seem to last long in my cookie barrel.

Ingredients

225g Softened Butter
110g Caster Sugar
275g Plain Flour

(Optional:- add flavouring, sweets as required i.e. cinnamon or chocolate chips etc)

Method

Heat oven to 190c/170c Fan oven/gas mark 5
Cream butter and sugar until light and fluffy
Sift in flour and Flavouring
Add any sweeties etc.
Mix all together

(Can be frozen at this stage)

Roll into balls and place on a well greased baking tray
Slightly flatten
Cook until Golden Brown

Easy Festive Fruit Loaf

To make this fruit loaf a little bit different, it is so simple. Just change the flavour of jam you use and/or change the variety or mix of dried fruit you use. Lemon marmalade and candied peel make a lovely citrus loaf, or dried strawberries and a strawberry jam make a lush loaf as well. The secret with the loaf is experiment with your favourite flavours.

Ingredients

400g mixed dried fruit (I include cherries, candied peel, mixed fruit and sometimes nuts for Christmas)
125g butter at room temperature
3 large eggs
60ml milk, (4 tablespoons)
1 rounded tablespoon jam. (I use a festive one for Christmas time)
125g soft brown sugar, dark or light
250g self-raising flour
2 teaspoons mixed spice

Instructions

Preparation:

Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
Either grease the tin with butter or just pop a tin liner in
Weigh the fruit into a bowl for later and sit aside
A food mixer or food processor can be used

For the Festive Fruit Cake:

Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).
125g butter at room temperature,
3 large eggs,
60ml milk
1 rounded tablespoon jam (any flavour)
125g soft brown sugar
250g self-raising flour,
2 teaspoons mixed spice
Beat together well, but don't overdo it
Scrape the mixture down and mix again
Add the dried fruit and stir in by hand.
You don't want to break up the fruit
400g mixed dried fruit
Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
Cook for 1 hour and 15 minutes, and test with a toothpick.
When the toothpick comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat.
You may need up to 1 hour 45 mins
Take the cake out of the oven and leave in the tin for 10minutes before turning out onto a wire rack to cool
Store in an airtight box when cool
(You can leave the liner on until the cake is served)