Celebrate all things Scotland by combining two Scottish favourites with this simple easy to make recipe for Irn-Bru shortbread.
Bring butter to room temperature
Combine butter and sugar, mix until combined (3 min)
Add in Flour and Salt, rub together between thumb and for fingers.
You are looking for the dough to almost come together in big chunks (5 min)
Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly 1⁄4 in thickness.
Cut out into desired shapes!
You can reroll excess dough up to 3 times. (5 min)
Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich.
Video: Craig Sinclair
Recipe: Adapted from Pinnies and Poppy Seeds collaboration with Scottish Blend.
