| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Irish | Scot/irish, Pies/pastry | 8 | Servings |
INGREDIENTS
| British measurements | ||
| 3 1/2 | oz | Butter |
| 7 | oz | Sweet oat biscuits (cookies) |
| . crushed | ||
| 1 | tb | Sesame seeds; toasted |
| 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 |
INSTRUCTIONS
BASE FILLING 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 From: Paul Macgregor Date: 06-15-96 Posted to MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 21:49:00 -0400 From: [email protected]
A Message from our Provider:
“As a former fetus, I oppose abortion…”