|My Aberlour whisky shortbread- A taste of Speyside|
The decision to add Aberlour whisky to my shortbread came from the recently acquired knowledge that not only does the town of Aberlour have it's own distillery, but a shortbread factory too. Made sense to combine two of my favourite symbols of Scottish food and drink. It's just a shame I don't have any tartan plates to serve it on.
|My amazing whisky shortbread with Aberlour 10 year old Speyside whisky|
Ingredients you'll need for my Aberlour whisky shortbread recipe
- 100g of unsalted butter
- 125g of plain flour
- 50g of cornflour
- 50g of caster sugar
- One shot (25 ml) of Aberlour whisky. You can choose another if you wish but Aberlour is a personal favourite choice.
- A round sandwich tin for baking (it can be square too if you choose)
- Parchment paper to line your sandwich tin.
- Preheat your oven to 170 degrees Celsius, 325 degrees Fahrenheit, or Gas mark 3
- Throw all of the ingredients except the whisky into a blender or food processor and pulse until your mixture comes together to form a soft dough.
- Stir in the whisky to your mixture
- Line a sandwich tine with baking parchment.
- Press out the dough into your sandwich tin and ensure the top is flattened off as no one wants wonky shortbread.
- Bake for 35 minutes at 170 Celsius.
- Your kicthen will have an amazing warming, almost yeasty smell from the warmed whisky which will smell like heaven for many, or hell for others.
- Upon removing from the oven sprinkle a little extra caster sugar over the top of your shortbread or alternately you could add a little cinnamon.
- Cut your Aberlour whisky shortbread into pieces. Then leave to cool for 15 minutes before serving.
|Whisky shortbread with Aberlour 10 year old Speyside whisky|