Buttery, light shortbread biscuits, sandwiched together with lashings of smooth and creamy white chocolate and whisky ganache. A perfect end to a Burns Night supper!
A very Happy Burns Night to all my Scottish readers!
Although, as far as I know, I don’t have a drop of Scottish blood in me, Burns Night is something I really enjoy marking and celebrating.
Its a night that celebrates good literature, good food, good company and good drink. Its night full of traditions; a feast of haggis, neeps and tatties washed down with whisky; the ceremonial piping of the haggis; an honoured guest entertaining the audience with the address; a rousing chorus of Auld Lang Syne to round off the night. There are few events that call for such ceremony, and such theatricality.
Last year we celebrated in Hong Kong, with a huge meal, very good friends squeezed around our tiny table, and a ludicrously over priced imported haggis. A big, rowdy night, with a few brave souls volunteering to grapple with the old Scots and perform the traditional poems. Youtube provided the bagpipes, and our friend Becca superbly addressed the haggis, bringing her knife down to stab it at the required moment, spilling out the “warm-reeking, rich’ spiced meat.
This year we’re having a little Burns supper as a family. There’s a lovely piece of beef waiting for the oven to go alongside the haggis, potatoes and swede ready to be mashed, and rather more whisky than is probably advisable for a Sunday evening.
These little biscuits are the perfect way to end your Burns Night.
Light, buttery, ever so slightly crumbly shortbread biscuits, sandwiched together with a generous layer of white chocolate and whisky ganache. A grown up version of one of my childhood favourites, the jammy dodger.
They absolutely melt in your mouth, and would be perfect alongside a coffee at the end of the night, or, as Andy heroically taste tested, with a wee dram of whisky. I can imagine them making an equally fabulous dessert, served with a scoop of melting vanilla ice cream, and a handful of fresh raspberries. A splash of hot whisky sauce could work beautifully too.
The white chocolate pairs so well with the whisky. The whisky taste is there, but its not over powering, and not at all harsh. With the white chocolate the smooth, mellow tones of the whisky are really able to shine through. A really delicious combination, and absolutely irresistible with the shortbread.
ps – malt whisky lovers, don’t worry. I would have been lynched had good whisky been ‘wasted’ in baking – no malts were harmed in the making of these biscuits!
– If your cut out biscuits have spread in the oven, you can save them by recutting the shapes immediately when you bring them out of the oven. They will cool very quickly and become too brittle to cut so it is important to work as quickly as possible.
– Do try and keep to the hour chill time. Any less and the dough will be too soft to work with, any longer and the butter with chill to the point where the dough is too hard to roll.
Shortbread Whisky Dodgers
(recipe from Paul Hollywood’s Pies & Puds)
for the biscuits
225g unsalted butter, softened to room temperature
100g caster sugar, plus an additional tablespoon for sprinkling
225g plain flour
for the whisky ganache
200g white chocolate
100ml double cream
1 1/2 tablespoons whisky
Begin by making your ganache.
Break your white chocolate into small chunks and place in a heatproof bowl. Add the cream.
Place over a small pan of simmering water, stirring occasionally.
When all the white chocolate has melted, stir through the whisky.
Set aside and leave to cool and set for two to three hours. I made mine the night before and allowed it to set up over night (outside the fridge).
Next make your biscuit dough.
Cream together the butter and sugar until light and fluffy.
Add in the semolina and plain flour. Begin to mix in with a wooden spoon, then use your hands to bring everything together in a dough.
Wrap in cling film and chill in the fridge for an hour.
Preheat your oven to 170C/ 150C fan / 340F.
Line two baking sheets with greaseproof paper.
Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm.
Using a 7.5cm round cutter, cut 24 rounds from the dough, placing the cut discs onto your prepared baking sheets. Press the off cuts together and re-roll as necessary.
Using small cutters, cut shapes from the centre of 12 of the biscuits.
Bake in the preheated oven for about 15 minutes, or until the biscuits are just beginning to turn golden. Keep a close eye on them, they will burn quickly.
Sprinkle caster sugar immediately over the cut out biscuits while they are still warm.
Leave to cool completely on the trays.
Spread ganache over the uncut biscuits. Lightly press down the cut biscuits on top.
They are best eaten as soon as possible, as they filling will start to make them soft quite quickly.