Tablet (or taiblet in Scots) is a medium-hard, melt in the mouth confection from Scotland. Scottish Tablet has a long history, first noted in The Household Book of Lady Grisell Baillie in the early 18th century. The traditional recipe used just sugar and cream. In our recipe we have substituted condensed milk and butter for the cream, as it has a tendency to burn when boiled. Tablet is often flavoured with vanilla, whisky or nuts.
Most commercially available tablet use fondant instead of the milk products and add preservatives to prolong shelf life.
At Blair's Confectionary we use no preservatives, or fondant, to prolong our product's shelf life. If you're looking to buy a larger amount of tablet to save some for later, we suggest putting it in to the refridgerator in an airtight container for up a month to preserve the flavour and texture. You can freeze the product, however this will change the texture to more of a chewy, toffee-like consistency. You'll still get the same great tablet flavour.
“Unlike porridge which is surrounded by so much tartan-kitsch mythology, shortbread is a “Scottish” food that is really and truly eaten by most Scots. Its history has always been associated with celebration in a day when it was primarily made with oatmeal, it was the wedding cake of Scotland and was known as the bride’s cake. Tradition had it that the cake should be crumbled over the bride’s head, confetti-like, as she entered into her new home after the wedding. If the cake broke into crumbs, it was a good omen of a fruitful marriage; lumpy cake, however, was taken as possible infertility. The young women would scatter crumbs home to help them dream of their future husbands.”