Recipe Index

Ingredients

• 5½ oz desiccated coconut
• 5½ oz caster sugar
• 7 oz unsalted butter, cold
• 10½ oz all-purpose flour
• 1 large free-range egg, beaten
• 1 tsp vanilla extract
• 7 oz raspberry jam
• 9 oz raspberries
• 1 oz Scottish rolled oats
• 1 Tbsp whisky
• 10 fl oz double cream
• icing sugar

Method

1. Heat the oven to 400°F for the shortbread. Blitz the coconut, caster sugar, butter and flour in a food processor until the mixture resembles breadcrumbs.
2. Set aside about 6½ oz of the mixture for the topping. Add the beaten egg and vanilla to the rest and blend until the dough starts to clump together.
3. Press the dough into the base and sides of a 9-inch square tin with a removable base, smooth the surface, and bake on the middle shelf for 10 to 12 minutes.
4. Stir the jam in a bowl to loosen it, fold the raspberries through it, and spread the fruit mixture over the baked base.
5. Rub the rolled oats into the reserved dough mixture with your fingertips to form little clumps, scatter the clumps over the fruit, and return the tin to the oven for 15 minutes, until the topping is golden brown.
6. Cool the slab on a wire rack before lifting it out of the tin.
7. Whip the double cream to stiff peaks and fold in the whisky. Cut the slab into 12 bars, dust them with icing sugar, and serve with the whisky cream.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data