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Cranachan Recipe

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This recipe for Cranachan, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenifer Kirkpatrick
Added: Monday, April 23, 2007


One pound fresh raspberries
Half pint of fresh double cream
1 tsp, if possible, heather honey if not any thick honey will do
1 generous tbsp. of any malt whisky
1 heaped tbsp. of toasted oatmeal (Toast the oatmeal in a frying pan on a high heat until lightly brown)

12 ounces (3 cups) plain flour
4 ounces (1 cup) white rice flour
12 ounces (3 sticks) slightly salted butter
4 ounces (or half cup scant) caster sugar (or fine granulated sugar)

Cranachan: Whisk the cream together with the honey and the malt whisky. Fold in the toasted oatmeal. Pile on top of fresh raspberries and serve with shortbread biscuits.
Shortbread : Cream the butter and sugar together until pale and fluffy. Work the sifted flour and rice flour into the creamed mixture until it forms a firm paste. Knead it lightly on a well floured board.
Roll it out until quite thin and cut biscuit shapes with the cutter of your choice. Using a palette knife, lift the biscuits onto a well buttered baking sheet.
Bake on the centre shelf at Gas Mark 5/375F until pale golden in colour. Remove from the oven and sprinkle liberally with caster (fine granulated) sugar while still warm.
Lift on to wire tray to cool and firm-up. Store in an airtight tin




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