Raspberry & whiskey cream shortbread tower

 

This weekend celebrates both Burns Night and Chinese New Year! Two very different cultures showcasing very different cuisines.

Chinese New Year is the most important holiday in the Chinese calendar and is celebrated all over the world. This year is the year of the Rat.

Burns Night is an homage to the Scottish bard well known for his intricate poetry, any Burns night celebration is not complete without a mixture of tartan, dancing, piping, poetry reading and of course a Scottish inspired supper.

This quick and easy dessert captures the essence of Scotland with its Scottish Raspberries, Whisky Cream, Heather Honey and Shortbread.


Raspberry & Whisky Cream Shortbread Tower  

Makes approx. 12/14 biscuits.

Ingredients

150g Butter – softened
75g Caster Sugar
75g Cornflower
150g Plain flour
1 tsp Vanilla Essence
200ml Double Cream
1-2 tbspn Whisky (Optional)
1-2 tbspn Honey (Runny, Heather if possible)
200g Raspberries

Method

1) Pre heat the oven to 170c fan and line a large baking tray with a silicone baking sheet. Cook the biscuits in batches if necessary.
2) Cream the butter until light and soft, gradually add the sugar until it turns pale and fluffy. Add the vanilla essence.
3) Sieve the flour and cornflour into the mixture and mix together gently. You will then need to get your hand in and bring the mixture together to form a soft dough.
4) Flatten the dough into a large round, wrap in cling film and leave to firm up in the fridge for 20 minutes.
5) Take the dough out of the fridge and roll with a rolling pin to 5mm thickness, use a round cutter to cut the biscuit shapes and place on your lined baking sheet slightly apart. If the mixture is over soft pop back in the fridge for 10 minutes.
6) Bake for approx. 20 minutes until firm but still pale.
7) Lightly sprinkle with caster sugar and leave to cool slightly on the tray before transferring to a wire rack to cool completely.
8) While the shortbread is cooling whip the cream and stir in 1 tablespoon of the honey and whisky, be careful not to over whip. Taste the cream and add more of each depending on your preference.
9) To serve place a cooled shortbread on a plate and a dollop of cream on top, add the raspberries and finish with another shortbread round.

This is a tasty dessert where all the elements can be prepared well in advance and easily assembled on the night. Perfect for a night of entertaining and celebration!

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

 

 

 

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