Hollywood star Will Ferrell pictured in Glasgow's West End
Raj Bajwe and his son Aaron got a picture with Ferrell outside the cafe, with Raj calling him a "real gentleman".
READ NEXT: Temperatures in Glasgow to soar to 28 degrees this week
(Image: Supplied) He told the Glasgow Times: "We were in Papercup cafe and he was in there as well.
"I asked him for a picture when he came out. He a real gentleman.
"My son loves his film Elf."
The Scottish Sun reported a fan also spotted Ferrell in the city yesterday with him saying he is simply visiting the city rather than here for work.
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‘Best biscuit in the world' people cry over Scottish baker's nostalgic recipe that ‘transports you back to gran's house'
Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A TOP Scottish baker has sent food fans into a nostalgic frenzy after sharing his delicious recipe for the "best biscuit in the world". Coinneach Macleod, affectionately known as the Hebridean Baker, has released four cook books packed full of delicious dishes and boasts 440,000 social media followers. Sign up for Scottish Sun newsletter Sign up 6 Hebridean Baker Coinneach MacLeod creates traditional Scottish recipes Credit: Tom Farmer 6 Coinneach sent fans into a nostalgic frenzy when he shared his empire biscuits Credit: Instagram/The Hebridean Baker 6 Food lovers hailed the treat as 'the best biscuit in the world' Credit: Instagram/The Hebridean Baker 6 But people were divided between Jelly Tots and glacé cherries as the perfect topping Credit: Getty The 51-year-old, from the Outer Hebrides, told Fabulous it's "important to keep the traditional recipes alive". He picked up some of his top tips and passion for retro Scottish bakes from his aunt Bellag who, at 97-years-old, still whips up treats in the kitchen. In a recent Instagram clip, he revealed his simple four-step recipe to create the "Scottish classic" empire biscuit. Coinneach said: "Originally known as the Linzer Biscuit, these have become an iconic part of any Scottish teatime. "Also popular in Northern Ireland, where they are named German Biscuits, these melt-in-the-mouth shortbread biscuits are traditionally sandwiched with raspberry jam and topped with a thick icing." And people can't get enough of his simple, mouth-watering bake that's transported them back in time. "LOVE THESE, MY CHILDHOOD IN BISCUIT FORM", one person cried. A second wrote: "My mum used to make trays and trays of these for parish sales. I can remember her sandwiching them all together and then having different combinations of glacé icing and toppings)." A third chimed in: " to see the best biscuit in the world being home baked." "If ever there was a bake that transported me back to my gran's house it's this", insisted a fourth. You can make school cake in the air fryer with just 6 ingredients - it's ready in minutes & perfect for an after-school snack A fifth echoed: "Thanks for bringing back some wonderful memories of my mum, who often made these when I was young." Meanwhile, a sixth said: "Ohh my favourite of all sweet noble Empire Biscuit...." But Coinneach sparked debate when he revealed he ditches the traditional glacé cherry on top for a Jelly Tot - insisting that there "is no doubt" that it completes the sweet treat perfectly. Some clearly agree, as one wrote: "Jelly Tots everytime. Cherries are only for "Proper Adults" eg. My Grandpa in my mind. I never want to grow up." "On balance am a jelly tot man, although I think it's the quality of the biscuit that's the deal breaker", echoed a second. Others, however, have defended the fruity topping with cries of "Noooooooooooooooo it's a glacé cherry for me" and "Cherry all the way". 6 Coinneach picked up his love for baking from his aunt Bellag Credit: Hebridean Baker 6 People can't get enough of the nostalgic snack Credit: Alamy Regardless of your topping preference, you'll want to give this simple bake a try. Here's Coinneach's simple recipe... Method Ingredients (makes 12) For the biscuit: 50g softened butter 100g caster sugar 1 egg ½ teaspoon vanilla extract 450g plain flour For the topping: 250g icing sugar 3 tablespoons water Raspberry jam, for spreading Jelly Tots Cream together your butter and sugar, then mix in the egg and vanilla extract. Sift in the flour in batches and mix well until combined. Lightly flour a work surface and roll out the dough to a 1cm (½') thickness. Use a round cutter on the biscuits. Place on a baking tray, leaving a bit of space between biscuits to spread. Pop in the fridge for at least 1 hour to firm up. Preheat the oven to 160°C fan and bake for 10 minutes or until baked but still light in colour. Leave to cool completely on a wire rack. To make the topping, place the icing sugar in a bowl and gradually mix in the water. Spread the icing on half of the biscuits and spread 1 tablespoon of jam on each of the remaining biscuits. Place the iced biscuits on top of the biscuits with jam. Top each biscuit with a Jelly Tot and share.
