Scottish Cranachan Shortbread Parfaits Recipe

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Among the many treasures of Scottish culinary heritage, desserts hold a special place.

From the buttery richness of shortbread to the creamy elegance of Cranachan, these sweets are both comforting and celebratory. Scottish cuisine reflects the hearty spirit of its people—simple, soulful, and deeply connected to the land.

This recipe brings together two iconic Scottish desserts: Cranachan, the traditional mix of cream, whisky, oats, and raspberries, and Shortbread, the melt-in-your-mouth biscuit beloved for centuries. We’ve reimagined them as Cranachan Shortbread Parfaits: a layered, modern dessert that still honors Scotland’s rich heritage.

Why You’ll Enjoy Scottish Cranachan Shortbread Parfaits

These Scottish Cranachan Shortbread Parfaits are more than just a dessert—they’re a layered story of tradition. The tang of raspberries mingles with the deep, mellow hum of whisky, softened by whipped cream and the buttery crunch of shortbread. Every spoonful offers a beautiful contrast of textures and flavors, with warm notes from the toasted oats and a gentle sweetness from the honey.

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Recipe: Scottish Cranachan Shortbread Parfaits

Whether honoring your Scottish roots or simply craving a taste of the Highlands, these parfaits offer rustic charm with a modern flair. Elegant yet comforting, they’re best enjoyed slowly, perhaps with a cup of tea or a quiet dram of whisky.

• 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: 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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