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  • Ready in: 1 hour including prep time and cooking time.
  • Serves: 4


  • 175g butter softened
  • 85g golden caster sugar
  • 175g plain flour, sifted
  • 2 drops of vanilla extract
  • 300g raspberries, (fresh or good quality frozen is fine)
  • a squeeze of lemon juice
  • golden caster sugar to taste
  • 50g pinhead oatmeal
  • 50mls whisky (blended is fine, you don’t need your best single malt)
  • golden caster sugar to taste
  • 200mls lightly whipped cream



    Get started by making the shortbread dough.  Beat butter and sugar until pale with a food mixer.  This will take 3-4 mins.  Add vanilla extract followed by flour, adding it a tablespoon at a time.  Beat well and bring the dough together in a ball.  Wrap in cling film and pop in fridge nfor about 20mins.

    Meanwhile, take 1/5th of the raspberries, keeping the other 4/5ths aside, add a squeeze of lemon juice and caster sugar to taste.  Warm gently in a pan over a low heat and when softened mash down to make a sauce like consistency.  Remove from heat, add remaining 4/5ths raspberries, taste to ensure sweet enough and set aside to cool.  (you may want to keep a few whole raspberries aside at this point for garnish)

  2. Preheat oven to 150C/Gas 2 and lightly grease a flat baking tray.

    Brown pinhead oatmeal in a pan on a high heat stirring regularly to ensure that it does not burn.  Remove from heat as it begins to darken. Add whisky and mix through.

    To lightly whipped cream, gently fold in oatmeal and whisky mixture.  Set aside.



  3. Roll out shortbread dough on lightly floured surface to about 1/2cm thick.  (It will be quite delicate so requires care at this point)  Cut out circles of dough using an 8cm cutting ring.

    You will get 12 from this amount.  Place on lightly greased tray and prick lightly all over with a fork.  Place in  middle shelf of oven for approx. 15 mins until golden brown.  Remove from oven and sprinkle lightly with caster sugar.  Leave for a few minutes and when beginning to coll, transfer to a wire rack.


  4. Layer the framboise and cream alternately in a glass or small cup as I have done, finishing with a layer of cream.  serve with additional framboise if you have any left!

    (This is a great make ahead dish! The raspberry and oatmeal mixture will keep in the fridge for two or three days and the shortbread in an airtight container.)