| Cranachan with Raspberries and Shortbread |
| ingredients: |
Cranachan:
One pound (500 g) fresh raspberries
Half pint of fresh double cream
1 tsp of thick heather honey
1 generous tbsp of Talisker whisky
1 heaped tbsp of toasted oatmeal
Shortbread:
12 ounces (375g/3 cups) plain
flour
4 ounces (125g/1 cup) white
rice flour
12 ounces (375g or 3 sticks)
slightly salted Scottish butter
4 ounces (125g or half cup scant)
caster sugar (or fine granulated
sugar)
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| method: |
Cranachan: Whisk the cream together
with the honey and Talisker.
Fold in the toasted oatmeal.
Pile on top of fresh raspberries
and serve with shortbread biscuits.
Shortbread :Cream the butter
and sugar together until pale
and fluffy. Work the sifted
flour and rice flour into the
creamed mixture until it forms
a firm paste. Knead it lightly
on a well floured board.
Roll it out until quite thin
and cut biscuit shapes with
the cutter of your choice. Using
a palette knife, lift the biscuits
onto a well buttered baking
sheet.
Bake on the centre shelf at
Gas Mark 5/375F/190C until pale
golden in colour. Remove from
the oven and sprinkle liberally
with caster (fine granulated)
sugar while still warm.
Lift on to wire tray to cool
and firm-up. Store in an airtight
tin. |
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