Hopetoun Delight With Shortbread
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




110 grams butter
60 grams caster sugar
110 grams plain flour
60 grams ground rice
280 ml double cream
40 grams medium oatmeal toasted
30 grams caster sugar
2 tablespoons whisky
110 grams raspberries strawberries or blackberries
12 tartlet or deep bun bins or a bakingtray

Preparation

1 Set the oven at Gas Mark 4 350 degrees F 180 degrees C. 2 First make the shortbread by creaming the butter with the sugar until pale and fluffy. 3 Sift the flour with the ground rice and gradually mix into the creamed mixture. 4 To make shortbread "cups" (which can be filled with Hopetoun delight) press the shortbread mixture into the individual tins using the back of a spoon. Chill until firm then bake for 20 minutes or until golden at the edges. 5 Cool in the tins for 5 minutes then gently remove to a wire rack and allow to cool completely. 6 To make shortbread biscuits turn out the dough on to a floured work surface. 7 Pat or roll the dough to a thickness of /2 cm (/4 in) and cut into rounds triangles fingers or heartshapes using biscuit cutters or a sharp knife. 8 Place on a baking tray prick Well then bake in the heated oven for 15 to 20 minutes until pale golden and firm. 9 Cool on a wire rack. 10 The shortbread can be stored in an airtight container or frozen. 11 To make the Hopetoun delight stiffly whip the cream until it forms peaks then carefully fold in the oatmeal sugar and whisky. 12 Spoon or pipe into the shortbread "cups" top with the fruit and serve immediately. 13 Alternatively the mixture can be served in individual glasses or bowls and topped with the fruit and a piece of shortbread.

About


This traditional recipe, similar to cranachan, is a speciality of Hopetoun House home of the Marquess of Linlithgow.