Irn Bru Shortbread
- 125g granulated sugar
- 250g unsalted butter
- 375g plain flour
- 1 bottle or can of Irn Bru
- 100g of white chocolate
- 50g double cream
- Pinch of salt
- 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 ¼ 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 four tbsp Irn-Bru. Use a piping bag to fill each sandwich
Is there a treat that could be any more Scottish than Irn Bru shortbread?
We think you’d be hard pressed to find one.
Scottish Blend, a brew specially blended for Scottish water, have teamed up with independent Scottish bakery, Pinnies and Poppy Seeds to create five special shortbread flavours.
Shortbread extraordinaire, Jennifer Hunter, runs her own bakery in Edinburgh, and has created a set of five bespoke homemade shortbreads to perfectly compliment your brew.