ICED CRABBIE’S CRANACHAN WITH GINGER SHORTBREAD THISTLES

ICED CRABBIE’S CRANACHAN WITH GINGER SHORTBREAD THISTLES

Ingredients

  • 200ml of fresh custard (You can use shop bought)
  • 100ml whipped double cream
  • 100ml Crabbie’s Scottish Raspberry alcoholic ginger beer
  • 200g of frozen raspberries
  • 50g Pinhead oatmeal
  • 25g brown sugar
  • 50ml raspberry coulis

For the shortbread

  • 100g plain flour
  • 50g cornflour
  • 50g icing sugar
  • 1 tsp finely chopped stem ginger
  • 100g unsalted butter

Method

  • Bring to the boil and reduce the Scottish Raspberry Crabbie’s by half then add to the raspberry coulis allow to cool
  • Fold whipped cream & custard together then add a few raspberries and raspberry coulis folded through to be quite swirly not all of the mix pink (if you do go too far that’s ok!)
  • Pour mixture into a clingfilm lined bread tin or deep mould terrine and put in the freezer overnight is best
  • Make shortbread add all ingredients to a bowl and mix until a soft dough roll out to as thick as a £2 coin cut into shapes and bake in an oven 150c for 20-25 allow to cool first
  • Place pinhead oatmeal & sugar in a hot pan until sugar dissolves and coats the oatmeal allow to cool
  • Remove cranachan from the freezer and take off clingfilm then roll into the oats until they stick and cover the outside of the cranachan
  • To serve add a few raspberries to the plate with the shortbread & slice the Iced cranachan
  • Serve with a full glass of Scottish Raspberry Crabbie’s & enjoy!