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

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The brand, founded by Andrew McCowan, started out as a lemonade delivery service, with his wife attempting to make some extra money by selling toffee from the window of their Stenhousemuir home. 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? 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:

Update December 2017: My friend, Christina Conte also has a recipe for the more classic shape of Bars - but at the time of writing I hadn't discovered her yet! By 1977 the factory in Stenhousemuir was producing 300,000,000 pieces of toffee per year, employing 220 people. Well into the 1990s and 2000s, McCowan’s was producing popular sweets such as Irn Bru bars and Wham bars – though one particularly novel idea never got off the ground.

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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. Lees is far from the only iconic Scottish sweetie maker, with generations of schoolchildren able to testify to the allure – and chewiness – of McCowan’s Highland Toffee. Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly. He said: “The turnover fell but the turnover then being achieved was profitable and they were able to turn the company around.” 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.

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. We trade with the major retailers and as you can imagine they are tough to deal with, but despite all those factors and pressures we have from rising costs we continue to build our sales. He said: “The new factory was built and completed in 1998. We had two factories before in the Whifflet area, one manufactured the meringues and one the biscuits and tea cakes so they were both brought in here.The ad for Lees Macaroon Bars, which was initially aired in the sixties, is one that has lingered in the memory of many, and almost half a century on the Coatbridge company is going from strength to strength. He continued: “Export sales make up about five percent of our total business, so it’s quite small but growing, and we’re keen to develop that side of the business. I talk about Parisian macarons, as I wrote two recipe books on them (hence the blog title, Mad About Macarons!). Moreover, I have a recipe for French coconut Macaroons. The Parisian macaron basically contains ground almonds, icing/powdered sugar and egg whites. Macaroons consist of the same but contain coconut instead of ground almonds. Both are gluten free. Now give the potatoes a good wash and boil them with the skin on (in unsalted water) until they are soft and tender. Drain and rinse them and leave them to cool. Step 2:

Place in a plate which will be a good size for dipping the macaroons. If you made a rectangle shape of macaroons, cut them into your preferred size and shape. Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping). 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. You can also place it on a lined baking tray and bake it in the oven at 160°C. This will take around 12 minutes and you’ll need to stir it a few times in between to keep it evenly brown. Mix the toasted coconut together with the untoasted coconut and set aside for now. Step 8: 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. Calling all foodies - join our Facebook group 'Tasty Edinburgh' where we share all the best places to eat and drink. I did originally shape mine into large bars, but they ended up being way too bulky and sweet, so I cut them up into bite-sized pieces after they were completely set. It works much better this way and saves you from eating too much at once! Plus, they look super cute in smaller portions! How to make Scottish macaroon bars

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him. The great thing about macaroon bars is that they’re naturally gluten-free and SO easy to veganise. By using dark chocolate (or any other kind of dairy-free chocolate), these become completely vegan! Measure out 480g of icing sugar. Add around ¼ of it into the potato mixture and give it a good stir. At this point, the mixture will become soft and runny. Step 4: 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.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.