WHAT’S more Scottish than Irn Bru or shortbread?
Well how about Irn Bru Shortbread?
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. One of these is a new concoction, mixing one of Scotland’s favourite drinks with another of it’s favourite foods.
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.
Here’s how you can make the new Irn Bru Shortbread recipe yourself:
125g granulated sugar
250g unsalted butter
375g plain flour
1 bottle or can of Irn Bru
100g of white chocolate
50g double cream
Pinch of salt
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 four tbsp Irn-Bru. Use a piping bag to fill each sandwich.
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