Scottish Cranachan with Shortbread
- 4 People
To celebrate Burn’s Night in Scotland (January 25th), we’ve put our own spin on a Scottish Cranachan recipe using our Oat Shortbread and Mini Shortbread Fingers – a perfect dessert to follow on from your Burns night supper!
Cranachan is a traditional Scottish dessert made with cream, whisky, raspberries, oats and honey (and now shortbread too!).
For ease, you’ll be able to find our Oat Shortbread in Sainsbury’s stores or online. If you wish to watch the recipe being made, check out our reel over on Instagram.
- 4 x Walker's Mini Shortbread Fingers
- Walker's Oat Shortbread (1 carton)
- 5 tsp Butter
- 2 tbsp Honey
- 300g Raspberries
- 300ml Double Cream
- 5 tbsp Greek Yoghurt
- 3 tbsp Single Malt Whisky
Preheat oven to 170°C.
Crush up the shortbread into crumbs, then sprinkle crumbs onto a baking tray.
Add 5 tsp butter and 1 tbsp honey, then heat in the oven at 170°C for 3 mins.
Remove from the oven and mix well. Return to the oven for a further 3-6 mins until golden brown, then leave to cool.
Crush 200g raspberries with a fork. Set aside the other 100g for the garnish later on.
Whip 300ml of double cream into soft peaks. Add 5 tbsp greek yoghurt, 3tbsp whisky and 1tbs honey. Fold together gently.
Layer up whipped cream, raspberry puree, raspberry pieces and shortbread crumbs into glasses.
Top with mini shortbread fingers for that extra shortbread hit! Add spoons and enjoy.