I was kindly sent some Highland Park whisky free of charge, and as someone who doesn’t actually like whisky, I decided to cook with some of it and give my father in law the rest to drink! I initially assumed I wouldn’t like this caramel shortbread, as I was making it to give it as a birthday gift.
It’s SO good! I ended up making two batches!
You will need:
For the shortbread:
225g plain flour
175g unsalted butter
75g caster sugar
For the whisky caramel
2 x 397g cans of condensed milk
100g light Muscavado sugar
150ml Highland Park whisky
For the topping:
100g white chocolate
100g milk chocolate
100g dark chocolate
- Preheat the oven to 180°C.
- Rub in the flour, sugar and cubed butter. Knead the mixture into a loose dough.
- Press the shortbread mixture into a greased tin.
- Bake for 10 minutes.
- Place the sauce ingredients into a saucepan and bring to the boil. Simmer for about 5-7 minutes until it thickens.
- Pour the whisky caramel onto the biscuits and spread evenly. Chill in the fridge until set.
- Melt your chocolate in separate bowls.
- Drizzle them randomly over the set sauce and use the back of a spoon to carefully smooth them over to give a marble effect.
6. Pop into the fridge to set and then prepare to eat!
This is beautiful served with a wee dram of Highland Park, an Irish coffe…or if you’re like me: a cuppa tea!