Oatmeal Shortbread, whisky chocolate, Scottish raspberries and whisky caramel

Oatmeal shortbread method

1. Heat the butter in the microwave until melted.
   
2. Mix all the other ingredients in a bowl and add the butter. Mix to form a paste.
   
3. Let the paste rest in the fridge for 30 minutes then take out and roll on a floured surface to ½ cm thick.
   
4. Cut into 4 inch long by 1 inch wide pieces. Place the pieces onto a baking tray and cook in the oven at 130°C for 45 minutes, then take out and allow to cool.

Whisky chocolate method

1. Melt the chocolate over a simmering bowl of water.
   
2. When melted, take away from the pot, add the cold cream and mix until smooth. Add the whisky to taste.
   
3. Line a tray with cling film and pour the chocolate on the tray (the chocolate should be around 3 mm deep) and place in the fridge to set.
   
4. When set, cut the chocolate a little bit smaller than the shortbread.

Marinated raspberries method

1. Mix all the ingredients together gently, trying not to break the fruit and allow to sit overnight.

Whisky caramel method

1. Put the sugar into a heavy based pan.
   
2. Add a about a 50ml of the water and mix to a light caramel.
   
3. Using a sugar thermometer, heat until a temperature of 107°C is reached. Very carefully take the caramel off the heat and add the rest of the water to stop the sugar cooking. Stir in the whisky and bring to the boil.
   
4. Take off the heat and allow to cool.

To serve

In the middle of a plate, place the shortbread. Sit the chocolate on top and scatter some raspberries around the plate and on top of the chocolate. Drizzle with the caramel and spoon over some softly whipped cream.

Recipe provided by Craig Wilson, chef at the Eat on the Green restaurant in Aberdeenshire.

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