Scottish recipe: Irn-Bru Shortbread
Celebrate all things Scotland by combining two Scottish favourites with this simple easy to make recipe for Irn-Bru shortbread.
Scottish Blend tea have teamed up with independent Scottish Bakery, ‘Pinnies and Poppy seeds’ to create five special shortbread flavours including this modern twist.
Ingredients
- 125 g Granulated Sugar
- 250g Unsalted Butter
- 375 g Plain Flour
- 1 Botte or can of Irn Bru
- 100g of White Chocolate
- 50g double cream
- Pinch of salt
Serves: 2-4 Difficulty: Easy Time to cook: 60 mins
Method
Irn-Bru Shortbread • 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 1⁄4 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 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich
Shortbread extraordinaire, Jennifer Hunter, runs her own bakery in Scotland, and has created a set of five bespoke homemade shortbreads to perfectly compliment your brew.