Scottish Tablet Crumble Shortbread
- 125g granulated sugar
- 250g unsalted butter
- 375g plain flour
- 100g good Scottish tablet
- 200g icing sugar
- 2 tbsp ice cold water
- 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)
- Crumble in 30g of tablet.
- 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 glaze: Mix icing sugar and water together until you get a thick, spreadable consistency.
- To finish, spoon some of the glaze on top of the shortbread and crumble some extra table right on top
We’ve got such a sweet tooth in Scotland – we love tablet and shortbread, and here’s a recipe bringing them together.
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.