My Aberlour Whisky Shortbread Recipe

My Aberlour whisky shortbread- A taste of Speyside

One of my passions when it comes to drinking is whisky. There's nothing better than a great single malt whisky. I had a brainwave this week and decided to add a wee dram to some of my shortcake to create a great new recipe for whisky shortbread.

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.

Instructions for making my Shortbread

• 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