Two recipes incorporating shortbread
Patersons Rocky Road Tiffin slices (makes 12 slices)
200g Patersons luxury shortbread
125g dark chocolate
50g miniature marshmallows
1 tbsp syrup
Melt chocolate in a bowl over a pan of hot water. Meanwhile, crush shortbread fingers by pressing the pack repeatedly with a rolling pin, ensuring the crumbs are unevenly sized to create a tasty tiffin.
Quarter the cherries and cut up the marshmallows into small cubes – these will melt into the mixture. Pour the crumbled shortbread into the melted chocolate along with the cherries, marshmallows and raisins mixing together thoroughly with a spoon.
Line a medium sized tin with baking parchment and press in the mix. Allow to set in the fridge for an hour. Use the baking parchment to lift out the set tiffin on to a chopping board and cut into fingers.
Whisky and lemon Syllabub with Patersons Fingers
4 Patersons shortbread fingers
300mls double cream
Zest and juice of 1 lemon
25g caster sugar
1 dram whisky
Strawberries to decorate
Whip cream to soft peak stage then fold in whisky, sugar and lemon, blending gently with a balloon whisk until smooth. It should be thick but floppy so do not overwork the mix.
Spoon into glasses and finish with a sliced strawberry and a finger of shortbread. Finish with a sprinkle of shortbread crumbs.
Makes 2-3 glasses.
If you do not wish to use alcohol, blitz 100g of strawberries in a blender, sweeten to taste if necessary, and fold into whipped cream, retaining a drizzle for the top.
Recipes by cookery expert Wendy Barrie for Paterson Arran