Sair Heidies
Sair Heidies are quirky little fairy cakes, decorated with sugar cubes to represent aspirin for a “sair heid” (sore head). Simple, Scottish, and guaranteed to raise a smile.
Have you ever heard of Sair Heidies? They’re wee fairy cakes (or cupcakes, if you prefer!) with a lovely Scottish twist. The name comes from the Scots for a “sore head,” and the cakes are decorated to look like they’ve been bandaged up, with broken sugar cubes on top to represent some aspirin for the “sair heid”.
They’re not as famous as Scottish Shortbread or a classic Clootie Dumpling, but every so often, they pop up when you’re digging into traditional Scottish baking. And when I do, I can’t help but smile – they’re quirky, cute, and super simple to make.
Traditionally, you’d wrap some paper around each cake to create the “bandages,” but I will be honest… I prefer just to use tulip muffin cases instead. Same effect, with far less faff!
In terms of texture, Sair Heidies are simple little sponge cakes, finished with their sugar-cube aspirin on top, which gives them an extra punch of sweetness, along with a little bit of crunch.
They even made their way into my debut cookbook, Scottish Bakes, which should tell you how much I love them. A proper old-school bake that’s bound to give folk a giggle, whether you’ve actually got a sair heid or not!
Tips for Scottish Sair Heidies cakes:
• Use Room Temperature Eggs: As with most cake recipes, using eggs that are at room temperature helps the batter combine more easily, gives a more even bake, and means the cakes have a lighter texture.
• Don’t Overmix: Once the flour is added, gently fold the batter. This will help keep the sponges soft and fluffy.
• Add a Little Flavour: I like to add a little vanilla extract to my Sair Heidies, although that may not strictly be traditional. You can, of course, omit this if you prefer, or swap it for some lemon extract if you prefer a zestier flavour.
• Case Alternatives: Traditionally, Sair Heidies are wrapped in paper strips & tied with string, but white tulip muffin cases give the same look with much less faff.
• Sugar Cubes: For a neater finish, lightly crush the cubes rather than leaving them whole. This also makes them easier to bite into! You can crush the cubes in a bag with a rolling pin, but I find simply crushing them with my fingers directly onto the cakes to give the nicest variety of sizes.
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Sair Heidies
EQUIPMENT
- 6-hole Muffin Tin
- Tulip Muffin Cases
INGREDIENTS
- 75 g Margarine or Butter (softened)
- 75 g Caster Sugar (Superfine Sugar)
- 2 Free-range Eggs (at room temperature)
- ½ tsp Vanilla Extract (optional)
- 2 tbsp Milk
- 150 g Self-raising Flour
- Sugar Cubes (for decoration)
INSTRUCTIONS
- Preheat your oven to 190°C (170°C fan-assisted oven, Gas Mark 5 or 375°F). Line a 6-hole muffin tin with white tulip muffin cases and set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the milk until well combined.
- Sift in the flour and gently fold to create a smooth batter. Spoon the batter evenly into the prepared muffin cases. Top each cake with a few crushed sugar cubes.
- Bake in the preheated oven for 15-20 minutes, or until the cakes have risen and are golden in colour.
- Leave to cool in the tin until cool enough to touch, then transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep in an airtight container for up to 3 days.
- Freezing: You can freeze Sair Heidies, but the sugar cube topping will be compromised. Place in an airtight container or freezer bag and freeze for up to 3 months. Defrost at room temperature before serving.
- Substitutions: Margarine and butter both work well, if left to soften before baking. Margarine gives a lighter, more predictable sponge, while butter adds a little more richness.
Sair Heidies are small Scottish fairy cakes decorated to resemble a “sair heid” (sore head), complete with paper “bandages” and sugar cubes for aspirin.
They’re a quirky Scottish bake that appears in older cookbooks and family recipe collections, as well as featuring in my debut self-published cookbook, Scottish Bakes.
“Sair Heid” is the Scottish term for “sore head”.
Free-from & Vegan:
Gluten-Free: To make these into gluten-free Sair Heidies, you can swap to a gluten-free self-raising flour blend. Sometimes gluten-free flour can be a little drier, so you may need to increase the quantity of milk also.
Dairy-Free: Swap the milk for a plant-based alternative and use a dairy-free margarine.
Egg-Free: You can replace the egg with 2 tbsp of applesauce or 1 tbsp flaxseed mixed with 3 tbsp water per egg. This will alter the flavour and texture slightly.
Vegan: To make these Sair Heidies vegan, simply follow the dairy-free and egg-free swaps above.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
