Cranachan with Raspberries and Shortbread is a traditional Scottish recipe for a classic dessert if raspberries in a blend of cream, whisky and honey topped with oatmeal that's served with a wheat and rice flour shortbread. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Cranachan with Raspberries and Shortbread.
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This is a slightly more upmarket version of Cranachan that's served garnished with flour and rice flour shortbread. This makes an elegant Hogmanay dessert.
Ingredients:
For the Shortbread:
360g slightly-salted butter
120g caster sugar
360g plain flour
120g white rice flour
Begin with the shortbread. Cream together the butter and sugar until pale and fluffy. Sift over the flours and work into the creamed mixture until you have a firm paste. Turn onto a lightly-floured work surface and knead lightly. Roll the dough out quite thinly and cut into fingers or fans with a biscuit (cookie) cutter. Carefully transfer to a lightly-greased baking tray then place in the centre of an oven pre-heated to 190°C and bake for about 15 minutes, or until lightly golden brown in colour.
Remove from the oven, sprinkle liberally with caster sugar then carefully transfer to a wire rack and set aside to cool and harden.
For the Cranachan: Whisk together the cream, honey and whisky. Fold in the toasted oatmeal.
Arrange the raspberries in dessert glasses and pile the cream mixture on top. Serve with one shortbread biscuit stuck in the cream and with the remainder as accompaniments.
