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Burns Night Shortbread Biscuits - 5 Recipes

22nd January 2019

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To celebrate Burns Night on Friday 25th January, Scottish Blend, a brew specially blended for Scottish water, have teamed up with independent Scottish Bakery, ‘Pinnies and Poppy Seeds' to create five special shortbread flavours.

Shortbread extraordinaire, Jennifer Hunter, runs her own bakery in Edinburgh, and has created a set of five bespoke homemade shortbreads to perfectly compliment your brew this Burns Night, including:

Haggis Spice
Raspberry & Oat
Irn-Bru
Cracked Black Pepper & Crowdie
Scottish Tablet Shortbread

So why not enjoy a nice hot brew with homemade haggis biscuits after your Burns supper! All recipes combine a traditional method with a twist and are quick and easy to make.

Haggis Spice
Photo

Ingredients
125 g Granulated Sugar
250g Unsalted Butter
375 g Plain Flour
¼ tsp Black Pepper
¼ tsp Ground Coriander
¼ tsp Mace
¼ tsp Nutmeg
Pinch of salt
100g 60% Dark Chocolate for decorating (optional)
Method (By hand)
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour, salt and spices, rub together between thumb and for fingers. You are looking for the
dough to almost come together in big chunks (5 min)
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes! You can re-roll excess dough up to 3 times. (5 min)
• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
• To finish, melt your dark chocolate and half dip shortbread.

Scottish Raspberry & Oat Shortbread
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Ingredients
125 g Granulated Sugar
250g Unsalted Butter
375 g Plain Flour
50g Rolled Oats
50g Light Brown Sugar
2 tbsp good Scottish raspberry jam
Pinch of salt
100g white chocolate
Method (By hand)
• Bring butter to room temperature
• Combine butter and sugars, mix until combined (3 min)
• Add in Flour and salt, rub together between thumb and for fingers. You are looking for the dough to
almost come together in big chunks (5 min)
• Gently fold in raspberry jam
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
• To finish, drizzle with white chocolate.

Scottish Tablet Crumble Shortbread
Photo

Ingredients
125 g Granulated Sugar
250g Unsalted Butter
375 g Plain Flour
100g good Scottish Tablet
200g icing sugar
2 tbsp ice cold water
Pinch of salt
Method (By hand)
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour and Salt, rub together between thumb and for fingers. You are looking for the dough to
almost come together in big chunks (5 min)
• Crumble in 30g of tablet
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
• For the glaze: Mix icing sugar and water together until you get a thick, spreadable consistency.
• To finish, spoon some of the glaze on top of the shortbread and crumble some extra table right on
top

Irn-Bru Shortbread
Photo

Ingredients
125 g Granulated Sugar
250g Unsalted Butter
375 g Plain Flour
1 Botte or can of Irn Bru
100g of White Chocolate
50g double cream
Pinch of salt
Method (By hand)
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour and Salt, rub together between thumb and for fingers. You are looking for the dough to
almost come together in big chunks (5 min)
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
• For the filling: Combine white chocolate and double cream over a double boiler until combined. Let
cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich

Cracked Black Pepper & Crowdie Shortbread
Photo

Ingredients
125 g Granulated Sugar
250g Unsalted Butter
375 g Plain Flour
½ tsp Cracked Black Pepper
100g White Chocolate
50g Double Cream
2 tbsp Scottish Crowdie
Pinch of salt
Method (By hand)
• Bring butter to room temperature
• Combine butter and sugar, mix until combined (3 min)
• Add in Flour, salt and black pepper rub together between thumb and for fingers. You are looking for
the dough to almost come together in big chunks (5 min)
• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼
in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
• For filling: combine white chocolate and double cream over a double boiler until combined. Let
mixture cool completely and stir in crowdie. Use a piping bag to fill the shortbread sandwiches!

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