Traditional Scottish Recipes
- Cranachan with Raspberries and Shortbread
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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