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Burns night fast approaching
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Author:  Peppermint [ Fri Jan 09, 2009 12:47 pm ]
Post subject:  Burns night fast approaching
Just a few recipes I found that remind me of Scotland!

Cranachan

Ingredients
85g oatmeal
3 tbsp whisky
600ml double cream
85g caster sugar
450g Raspberries

Method
1. Spread out the oatmeal on a baking tray and toast briefly under the grill, taking care not to burn it. Remove and, while still warm, sprinkle over the whisky and leave to stand for 10 minutes.

2. While the oatmeal is absorbing the whisky, whip the double cream, adding the caster sugar as the cream starts to stiffen. Continue to whisk until soft peaks form, but be careful not to over-whisk, or the cream will separate.

3. Fold the oatmeal into the cream. Spoon the mixture into large wine glasses.

4. Divide the raspberries between the glasses, sitting them on top of the cream. Chill for 30 minutes to firm up before serving.



Shortbread

Ingredients
225g plain flour
75g caster sugar
1 vanilla pod
150g unsalted Butter, at room temperature
50g granulated sugar, for dusting

Method
1. Preheat the oven to 180C/gas 4.

2. Sift the flour into a large mixing bowl and add the caster sugar. Using a sharp knife, slit the vanilla pod open lengthways and scrape out the seeds with the tip of the knife. Add the seeds to the bowl along with the butter.

3. Using your fingertips, rub the butter into the dry ingredients. As the mixture begins to come together, use your hand to help it form a dough (alternatively, you could use an electric mixer with the paddle attachment on a low speed to make the dough).

4. Shape the dough into a ball and flatten it slightly. Roll out on a lightly floured surface to about 1cm thick. Cut into 15 oblongs and place them on a baking sheet lined with baking parchment.

5. Bake for 15 minutes, then turn the baking sheet around and continue baking for 10 minutes, until the shortbread is golden brown. Remove from the oven and dust with an even coating of granulated sugar. Leave on a baking sheet to cool.

Cook's notes: cutting the biscuits into oblongs (or squares) will give you a higher yield and prevent wastage and unnecessary trimmings.

For a perfectly even finish, use a tea strainer to dust the biscuits with sugar when they come out of the oven.
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