Celebrate all things Scotland by combining two Scottish favourites with this simple easy to make recipe for Irn-Bru shortbread.

  • 60
  • 2-4
  • Easy
Scottish Blend tea have teamed up with independent Scottish Bakery, ‘Pinnies and Poppy seeds’ to create five special shortbread flavours including this modern twist.

Ingredients

  • 125 g Granulated Sugar
  • 250g Unsalted Butter
  • 375 g Plain Flour
  • 1 Botte or can of Irn Bru
  • 100g of White Chocolate
  • 50g double cream
  • Pinch of salt

Method

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

Shortbread recipe

Shortbread extraordinaire, Jennifer Hunter, runs her own bakery in Scotland, and has created a set of five bespoke homemade shortbreads to perfectly compliment your brew.

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.