| Dornoch Dreams |
| ingredients: |
2
ounces (50g or US half stick)
butter or margarine
4 ounces (125g or one US cup)
plain (all-purpose) flour
6 fluid ounces (175ml or ¾
cup) water
3 eggs
12 ounces (375g) raspberries (whole
or lightly crushed)
4 ounces (125g or ½ US
cup) clear honey
2 tablespoons (30/35ml) Drambuie
Half pint (300ml or one and a
quarter cups) double (whipping
or heavy) cream
Icing (frosting or confectioners')
sugar for decoration |
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| method: |
Place the butter (or margarine)
and water in a saucepan and
heat until the fat has melted.
Remove from the heat and stir
in the flour. Beat until the
mixture forms a ball (and leaves
the edges of the pan cleanly).
Beat the eggs and slowly add
them, a little at a time, beating
well between each addition.
Spoon the pastry mixture into
a large piping bag with a plain
nozzle and pipe 12 round cakes
onto a lightly greased baking
sheet (cookie sheet).
Bake in the centre of a preheated
oven at 200C/400F/Gas Mark 6
for 20/30 minutes until golden
brown. Remove from the oven,
pierce to allow the steam to
escape and then leave to cool.
Mix the raspberries and honey.
Stir the Drambuie into the whipped
cream. Split the buns and fill
with the raspberries and cream.
Dust with the icing sugar (frosting)
and serve immediately.
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| Whether
these buns originated in Dornoch is
perhaps questionable - but the alliteration
is good! And so is the end result, flavoured
as it is with Drambuie liqueur and raspberries! |
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