Scottish Cranachan Shortbread Parfaits Recipe

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Scottish Cranachan Shortbread Parfaits are a layered dessert that brings together two of the most cherished components of Scottish cuisine: the creamy, whisky-kissed richness of Cranachan and the buttery, crumbly comfort of traditional shortbread.

In Scottish food culture, desserts are more than just sweet endings—they’re rooted in ingredients that speak to the land and the people. Oats, cream, honey, whisky, and berries are all staples of Scotland’s larder, and Cranachan makes full use of them. Traditionally served in a bowl or glass, Cranachan has evolved over the years while staying true to its essential elements. Shortbread, meanwhile, has earned its place as a national symbol of hospitality, dating back centuries and still found in nearly every Scottish household.

By layering these two into Scottish Cranachan Shortbread Parfaits, you get a dessert that’s both rustic and refined. Each spoonful brings together the brightness of raspberries, the mellow burn of whisky, the crunch of honey-toasted oats, the silkiness of whipped cream, and the satisfying crumble of buttery shortbread. It’s rich but balanced, sweet but not cloying—and remarkably simple to prepare.

Perfect for small gatherings, holiday meals, or when you want to highlight traditional ingredients in a modern format, these parfaits are a reliable go-to. They look impressive, but most of the components can be made in advance, making them just as practical as they are delicious.

Why You’ll Enjoy Scottish Cranachan Shortbread Parfaits

This dessert is more than just a mix of popular flavors—it’s a clever way to serve something traditional with a new structure and presentation. Scottish Cranachan Shortbread Parfaits take the essential parts of two beloved recipes and layer them to enhance their contrasts. Cream and whisky are smooth and rich; raspberries are bright and tart; oats bring crunch; shortbread gives body and buttery depth.

If you enjoy desserts that are not overly sweet but still satisfying, this parfait offers that balance. The whisky can be dialed up or down depending on taste, and you can choose whether to emphasize freshness, richness, or crunch in how you layer. It’s adaptable, approachable, and doesn’t require special equipment.

For anyone with Scottish roots or just an interest in traditional regional cuisine, this recipe, Scottish Cranachan Shortbread Parfaits, provides an opportunity to enjoy historic flavors without needing to follow rigid, old-fashioned methods. Instead, it invites a more playful, creative approach that’s in step with how we cook and eat today.

Recipe: Scottish Cranachan Shortbread Parfaits

• Serves: 4
• Prep Time: 20 minutes
• Cooking Time: 10 min (plus optional 30 minutes chilling)
• Calories: ~380 per serving (may vary based on portion size and ingredients used)
• Recipe Cuisine: Scottish
• Recipe Keywords: Scottish Cranachan Shortbread Parfaits, Cranachan, Scottish dessert, shortbread parfait, raspberry cream dessert, traditional Scottish sweets, whisky dessert, easy layered dessert

Ingredients

For the Toasted Oats:

• ½ cup rolled oats
• 1 tbsp honey
• 1 tsp whisky (optional but traditional)

For the Cream Layer:

• 1 cup heavy cream (double cream if in the UK)
• 2 tbsp powdered sugar
• 2 tbsp whisky (adjust to taste)
• ½ tsp vanilla extract

For the Raspberry Layer:

• 1½ cups fresh raspberries (reserve a few for garnish)
• 1 tbsp sugar
• 1 tsp lemon juice

For the Shortbread Crumble:

• 6 Scottish shortbread fingers (store-bought or homemade)
• 1 tbsp melted butter

Instructions

Prepare the Raspberry Compote:

• In a small pan, combine raspberries, sugar, and lemon juice.
• Cook over medium heat until the berries break down and the sauce thickens slightly (5–7 minutes). Set aside to cool.

Toast the Oats:

• In a dry skillet, toast oats over medium heat until golden and fragrant (about 5 minutes).
• Stir in honey and whisky, cook another minute. Let cool completely.

Whip the Cream:

• In a cold bowl, whip cream with powdered sugar until soft peaks form.
• Gently fold in whisky and vanilla. Chill until needed.

Make Shortbread Crumble:

Crush shortbread cookies and mix with melted butter until crumbly.

Assemble the Parfaits:

• In small glasses or jars, layer: shortbread crumble, raspberry compote, a spoonful of whipped whisky cream, and a sprinkle of honeyed oats.
• Repeat layers if space allows.
• Top with a few fresh raspberries and a pinch of toasted oats.

Chill & Serve:

Refrigerate for at least 30 minutes before serving to let flavors meld.

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Enjoy your meal! Gabh biadh blasta!

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