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Cranachan and shortbread tower
- Prep time:
- 15 mins, plus 30 minutes resting time
- Cook time:
- 12 mins
- Serves:
- 8
Eadie Manson combines two traditional Scottish desserts into the perfect tea-time treat
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Ingredients
For the shortbread
- 240g Butter
- 110g icing sugar
- 280g sieved plain flour
For the cranachan
- 20g pinhead oatmeal
- 1 tbsp brown sugar
- 150ml double cream
- 150g fresh Raspberries
- 1 tbsp whiskey, preferably Scottish whisky
- 1 tbsp Honey
Method
1. Preheat the oven to 140C/gas 3. Make the shortbread by beating the butter and sugar until pale and fluffy. Add the flour and mix until just combined. Cover in clingfilm and leave at room temp for 30 minutes.2. Roll out the dough on a baking tray and bake for 8-12 minutes until golden. Leave to cool, then cut into squares.
3. Meanwhile, make the cranachan: place the oatmeal and sugar in a pan and caramelize under the grill, until golden brown. Allow to cool.
4. Add the whisky to the raspberries. Lightly whip the cream. Spoon into a piping bag and pipe along one shortbread square. Top with raspberries and oatmeal and another shortbread square.
5. Drizzle with warm honey and serve.
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