Cranachan shortbread bars recipe
 Donal Skehan shares his inspired twist on cranachan, a traditional Scottish dessert made with raspberries and cream. 150g/5½oz desiccated coconut150g/5½oz caster sugar200g/7oz unsalted butter, cold300g/10½oz plain flour1 large free-range egg, beaten1 tsp vanilla extract200g/7oz raspberry jam250g/9oz raspberries25g/1oz Scottish rolled oats 150g/5½oz desiccated coconut 150g/5½oz caster sugar 200g/7oz unsalted butter, cold 300g/10½oz plain flour 1 large free-range egg, beaten 1 tsp vanilla extract 200g/7oz raspberry jam 250g/9oz raspberries 25g/1oz Scottish rolled oats 1 tbsp whisky300ml/½ pint double creamicing sugar 1 tbsp whisky 300ml/½ pint double cream icing sugar Method To make the bars, preheat the oven to 200C/180C Fan/Gas 6. Place the coconut, sugar, butter and flour in a food processor and blend until the mixture resembles breadcrumbs.Remove roughly 180g/6½oz of this mixture and set aside for the topping. Add the beaten egg to the remaining mixture along with the vanilla extract and blend until the dough begins to clump together.Press the dough into the base and sides of a 23cm/9in square tin with a removable base, until you have a smooth surface. Bake on the middle shelf for 10–12 minutes.Use a spoon to mix the jam in a medium-sized bowl to loosen it then fold through the raspberries. Remove the tart tin from the oven once baked and spread the jam across the base.Add the Scottish oats to the reserved dough mixture and use your fingertips to form little clumps, then put these clumps on top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown.Remove from the oven and allow the tart to cool on a wire rack before removing from the tin.In a large, clean bowl, whip the cream to stiff peaks and then add the whisky and fold in. Use a sharp knife to slice the tart into 12 bars. Dust with icing sugar and serve with the whipped whisky cream. To make the bars, preheat the oven to 200C/180C Fan/Gas 6. Place the coconut, sugar, butter and flour in a food processor and blend until the mixture resembles breadcrumbs. To make the bars, preheat the oven to 200C/180C Fan/Gas 6. Place the coconut, sugar, butter and flour in a food processor and blend until the mixture resembles breadcrumbs. Remove roughly 180g/6½oz of this mixture and set aside for the topping. Add the beaten egg to the remaining mixture along with the vanilla extract and blend until the dough begins to clump together. Remove roughly 180g/6½oz of this mixture and set aside for the topping. Add the beaten egg to the remaining mixture along with the vanilla extract and blend until the dough begins to clump together. Press the dough into the base and sides of a 23cm/9in square tin with a removable base, until you have a smooth surface. Bake on the middle shelf for 10–12 minutes. Press the dough into the base and sides of a 23cm/9in square tin with a removable base, until you have a smooth surface. Bake on the middle shelf for 10–12 minutes. Use a spoon to mix the jam in a medium-sized bowl to loosen it then fold through the raspberries. Remove the tart tin from the oven once baked and spread the jam across the base. Use a spoon to mix the jam in a medium-sized bowl to loosen it then fold through the raspberries. Remove the tart tin from the oven once baked and spread the jam across the base. Add the Scottish oats to the reserved dough mixture and use your fingertips to form little clumps, then put these clumps on top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown. Add the Scottish oats to the reserved dough mixture and use your fingertips to form little clumps, then put these clumps on top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown. Remove from the oven and allow the tart to cool on a wire rack before removing from the tin. Remove from the oven and allow the tart to cool on a wire rack before removing from the tin. In a large, clean bowl, whip the cream to stiff peaks and then add the whisky and fold in. Use a sharp knife to slice the tart into 12 bars. Dust with icing sugar and serve with the whipped whisky cream. In a large, clean bowl, whip the cream to stiff peaks and then add the whisky and fold in. Use a sharp knife to slice the tart into 12 bars. Dust with icing sugar and serve with the whipped whisky cream.