British measurements
–BASE–
3 1/2 oz Butter
7 oz Sweet oat biscuits (cookies)
. crushed
1 tb Sesame seeds; toasted
FILLING
3 tb Scotch whiskey
2 tb Lemon juice; to taste
2 tb Honey
5 fl Double (heavy) cream
Chopped walnuts or hazelnuts
. or fresh raspberries for
. garnish
To Make The Base: Put the butter into a large saucepan and heat gently
until melted. Stir in the crushed biscuits and the sesame seeds.
Press the mixture into the base and up the side of a lightly oiled
8-inch flan dish or sandwich tin. Refrigerate whilst making the
filling.
To Make The Filling: Put the whiskey, lemon juice and honey into a
bowl and whisk until mixed. Add cream and whisk until softly stiff.
Spoon onto base and refrigerate for 1 to 2 hours until set. Top with
chopped nuts and/or fruit before serving.
“Scotch Whiskey Recipes”
: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN
0-7117-0553-4
Scanned and formatted for you by The WEE Scot — pol Mac Griogair
Yields
8 Servings