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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


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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