Festive Scottish Sweet Treats

Scottish Shortbread

Don’t just celebrate Christmas this year… celebrate your heritage too with some Scottish inspired delights. Our whiskey trifle recipe will go down a treat after your roast turkey while this delicious traditional shortbread makes a perfect Hogmanay gift.

 

Traditional Scottish Shortbread

You will need:

2 oz (50g) sugar
4 oz (125g) salted butter
6 oz (175g) flour
Caster sugar

Method:

Set oven to 250°F / 120°C / Gas ½

This recipe makes a shortbread with a diameter of 7 inches (18 cm).

Cream together the 2oz of sugar and butter. Then add the flour and salt and work everything into a semi-firm dough.

Roll the dough out into a round circle around 1 inch (2.5cm) thick.

Place in a greased pie shell with removable sides and diameter of 7 inches (18 cm).

Prick several times with a fork and carefully score the shortbread for individual pieces.

Bake for 45 minutes, until the shortbread is golden brown.

Once cooled, sprinkle with caster sugar.

 

Scotch Whiskey Trifle

Serves 4 – 6 people.

You will need:

1 pint (500ml) milk
1 vanilla bean, cut lengthways
3 eggs
Just under 2 tbs sugar
1 sponge base
Raspberry jam
3/4 cup (150 ml) Scotch whiskey
1 lb (500g) fruit
1 ½ cups (300ml) cream
Cocktail cherries
Blanched, sliced almonds

Method:

To prepare the custard bring the milk and the vanilla bean to the boil, then remove and leave to cool.

Beat the eggs and sugar. Remove the vanilla bean from the milk and gradually stir the milk into the egg mixture.

Clean the milk saucepan and add the egg and milk mixture. Stir over a very low heat until it thickens. Put to one side and stir occasionally to prevent a skin forming.

Cut the sponge base in half, length ways, spread with raspberry jam and put back together.

Cut the sponge into slices and layer the bottom and sides of a large bowl. Sprinkle on 2/3 of the Scotch.

Peel and slice the fruit, sprinkle on the remaining Scotch and place on the sponge. Pour the custard on top.

Cover & refrigerate for several hours. Top the custard with the cream, stiffly beaten, and decorate the with cocktail cherries and almonds.