Recipe

A simple yet indulgent dessert with a kick of whisky. Try making your own shortbread or serve alongside your favourite.

Serves: 4 people   |   Prep time: 30 minutes   |   Cooking time: 10 minutes

Scottish   |   Dessert

  

Ingredients

For the possets:

• 400ml Scottish Double Cream
• 30ml Scotch Whisky
• 25ml Honey
• 1 Orange
• 40g Caster Sugar

For the biscuits:

• 250g Scottish Butter, at room temperature
• 100g Caster Sugar
• 1 tsp Vanilla Essence
• 250g Plain Flour

  

Method

For the possets:

1. Place the juice of half the orange, caster sugar, honey and whisky into a bowl and stir well.
2. Put the cream into a saucepan and gently bring to the boil. Pour over the whisky mixture and stir well.
3. Pour into 4 glasses – allow to cool and then refrigerate to set.

For the biscuits (4 large or 8 small):

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Cream the butter, vanilla and sugar until pale and fluffy. Add the flour and mix well. Roll out to 1cm thick and cut into shapes.
3. Bake on a lightly greased baking sheet for 10 minutes.
4. Allow to cool then serve alongside the possets, sprinkled with grated orange rind.