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

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Peel the potatoes once they have cooled down. You should be able to just use your fingers if you like because the skin will come off super easily. We’ve broken into new countries and have new customers in existing countries. New markets last year were Kuwait, France and the United States.” 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: In 1998, Lees created massive new premises an 82,000 sqaure foot factory, purpose built for them - still in Coatbridge, where all of Lees products being manufactured there. The macaroon bar snowballs can keep in a tin or airtight container in a cool, dry place for 7-10 days. There's no need to keep them chilled in the fridge.

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.

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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.

Inspired by the traditional Scottish Macaroon Bar, enjoy bite-sized mini snow balls of this sweet treat, made of sugar, toasted coconut, chocolate - and potato! Not to be confused with the Parisian macaron or the coconut macaroon, this is the Scottish real McCoy but made into balls rather than bars.

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The television ads may now only be nostalgic memories but Clive doesn’t rule out completely a TV or radio ad campaign at some point in the future. TELEVISION commercials can be as memorable as the product they were designed to highlight; Irn Bru adverts for example are testimony to this. The sugar-potato fondant will be ready as soon as it's difficult to worth with: it will be stiff and difficult to stir. Line a baking sheet (which will fit into your freezer) with greaseproof/wax paper or a silicone baking mat. Shape mixture into a rectangle on the sheet and place in the freezer for about 4 hours or longer.

He added: “We’re doing well this year and we’re probably ahead of where we were last year so everything remains positive, we’re obviously working in a difficult economic environment and it’s still challenging and competitive. 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. This time we're talking about a macaroon made with potato, so let's roll our sleeves up as this will be messy. As I personally find them particularly sweet, we're converting traditional Scottish Macaroon Bars into these Scottish Macaroon Bar Snow Balls! They are not just gluten free but vegan too! 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.

12 pack Snowballs

We have done a little bit of radio. It is something we’re looking at. A lot of the older generation remember the jingle; ‘Lees, Lees, more if you please!’. We have to attract younger consumers so it’s a consideration but we’re limited by the cost of advertising and marketing, whatever we spend we’ve got to spend it wisely.”

At 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. Created in 1931 from the humble beginnings of a Coatbridge grocery, John Justice Lee, the owner's son, discovered a love for sweets. While experimenting in the shop and trying to a smooth chocolate fondant bar he created the first ever Lees Macaroon bar. John Justice Lees. Picture: Lees Note that macaroon becomes softer at room temperature, so it’s best to store them in the fridge in an airtight container. They’ll last for at least 1 week this way. More Scottish desserts: 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. Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?Clive’s father Raymond was the man who saved the company from going to the wall in 1993. He axed the non-profitable products that Lees were producing and concentrated on those that were making money. Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato). The book A Cook's Tour of Scotland by Sue Lawrence has a traditional macaroon bars recipe using potatoes, icing sugar, chocolate and desiccated coconut. There are just 4 main ingredients for Scottish macaroons: potatoes, icing sugar, chocolate and desiccated coconut. You can also add a little vanilla if you’re feeling fancy! Step 1: