Shortbread Cranachan

Serves: 2

Prep: 5 mins

Cook Time: 10 mins

Shortbread Cranachan for Burns Night

A much-loved, traditional Scottish dessert, with a Walker's twist and perfect for celebrating Burns Night.

For our version, we've added buttery Walker's Shortbread Fingers and Oat Shortbread, layered with whisky-infused whipped cream, honey and fresh raspberries, then finished with a Wee Shorties Mini Shortbread Finger.

Simple to assemble and ideal for serving at the end of a Burns Supper, this a dessert that celebrates Scotland's flavours and traditions, one spoonful at a time.

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Ingredients

4 Walker’s Shortbread Fingers, broken into pieces

1 carton Walker’s Shortbread Oat Shortbread, broken into pieces

200g raspberries, mashed with a fork, plus more for serving

300ml double cream

5 tbsp greek yoghurt

50ml Single Malt Scotch Whisky

2 tbsp honey

25g unsalted butter, melted

 

Method

Add the shortbread to a mixing bowl then crush using the end of a rolling pin untilyou have a coarse mixture then add the butter and honey and mix together well.

Empty onto a baking tray then bake in a preheated oven for 10 minutes at 200°C until slightly golden and then leave to cool. The shortbread will look soft but will harden up after cooling.

In a separate mixing bowl add the double cream and whisk until you reach stiff peaks then fold in the greek yoghurt and single malt whisky gently.

Begin filling your dish or glass with the whisky cream at couple of tablespoons at a time followed by the crushed raspberries, a handful of the baked shortbread clusters and repeat until you have filled the glass.

Top with fresh raspberries and a Walker’s Shortbread Wee-Shortie and enjoy.

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