This Thursday night is Burns Night, and, as ever, I’m sharing a Rosie twist on the traditional Burns Night dessert of cranachan, combining oats, honey, raspberries, whisky and crowdie. Last year it was cranachan macarons, the year before cake, and before that cheesecake! I’ll soon be running out of ideas… These cookies were a wee experiment of my own, using the quantities from a staple Good Food oat traybake, converted into moist and moreish cookies with a kick! The honey sweet oats are rich and buttery, cut through by the fresh, zingy raspberry and with the subtle warmth of whisky at the end. I’ll be celebrating the Bard’s Birthday with a floral collaboration next week too, so keep your eyes peeled here and on my Instagram. To make around 12 large cookies, you will need:
100g frozen raspberries
50g butter, plus extra for greasing
75g clear honey
200g rolled oats
50g ground almonds
2 tsp whisky (optional).
Heat oven to 220C/200C fan/gas 7. Line a baking tray with parchment paper. Mash the raspberries roughly in a bowl and set aside.
Melt the butter and honey with a pinch of salt in a medium saucepan. Take off the heat, then stir in the oats and ground almonds. Mix until the oats are completely covered in the liquid mixture.
Add the whisky, around two teaspoons or to your taste – or you could substitute with some almond extract. The booze evaporates off in the oven, leaving the subtle peaty flavours.
Press the oat mixture into twelve small rounds, made from a heaped teaspoon each. Top with a little raspberry, then cover with more of the oat mixture, pressing it into a domed cookie shape as you go.
Bake for 15 mins or so, until golden. Remove from the oven and leave to cool before removing from the trays.
What are you baking this weekend? Are you celebrating Burns Night?