The famous Scottish-English pastry can also be made in Sauerland, as the kitchen at Königsmüster Abbey proves. It is baked in the classic shortbread style from wheat and almond flour and not only goes well with tea, but also with a Scotch whisky, for example.

According to an old Latin verse, the Zisterzienser preferred valleys, the Benedictines mountains, the Franciscans small towns and the Jesuits large towns for their monasteries: "Bernhardus valles, montes Benedictus amabat, / oppida Franciscus, magnas Ignatius urbes". The Benedictine monks of Königsmünster Abbey have certainly kept to this motto, as their monastery is enthroned high above the Sauerland town of Meschede. From a bird's eye view, you can see that it is a real small monastery town: the grammar school and the monastery buildings in the foreground, flanked by the House of Silence and the "Oasis", and further back the workshops with a forge, carpentry and agriculture. All of this is embedded in a park-like garden. Meals for monks and guests are provided by the monastery bakery under the direction of Father Werner, who has also dedicated himself to the production of fine baked goods.

The famous Scottish-English pastry can also be made in the Sauerland, as the monastery bakery at Königsmüster Abbey proves. It can be enjoyed in the classic, crumbly form made from wheat and almond flour, but is also well seasoned here. On the one hand with fine candied ginger, on the other with real periyar pepper, which results in a surprisingly spicy combination. The shortbread therefore not only goes well with tea, but also with a Scotch whisky, for example.

Ingredients:

Wheat flour, 29.5% butter, powdered sugar, almonds, salt.

Origin / provenance:

Germany

Responsible food company:

Königsmünster Abbey
Klosterberg 11
59872 Meschede
Germany