Traditional Scottish Recipes
- Cranachan with Raspberries and Shortbread

Cranachan and Raspberries
Cranachan and Raspberries from the Three Chimneys Restaurant

This recipe is by Shirley Spear at the award winning Three Chimneys Restaurant on Skye. It is reproduced here by permission of A Taste of Scotland. While the recipe uses Talisker whisky any light whisky will do fine.

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

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)

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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