Walkers Scottish Cranachan
Ingredients
- 2 – 4 Shortbread Fingers
- 1 carton Oat cookies
- 5 tsp butter
- 2 tbsp honey
- 300g raspberries
- 300ml double cream
- 5 tbsp Greek Yogurt
- 3 tbsp Single Malt Whisky
Method
- Preheat oven to 170°C.
- Crush up the oat cookies into crumbs, then sprinkle crumbs onto a baking tray.
- Add 5 tsp butter and 1 tbsp honey, then heat in the oven at 170°C for 3 minutes.
- Remove from the oven and mix well. Return to the oven for a further 3 – 6 minutes until golden brown, then leave to cool.
- Crush 200g raspberries with a fork. Set aside the 100g to garnish later.
- Whip 300ml of double cream into soft peaks. Add 5 tbsp Greek yogurt, 3 tbsp whisky and 1 tbsp honey. Fold together gently.
- Layer up whipped cream, raspberry puree, raspberry pieces, and oat cookie crumbs into glasses.
- Top with Walkers Shortbread Fingers in halves or as full fingers for that extra shortbread hit!
