---
title: "Cranachan with Raspberries · Rampant Scotland"
description: "Traditional Scottish Recipes - Cranachan with Raspberries and Shortbread Cranachan and Raspberries from the Three Chimneys Restaurant This recipe is by Shirley "
canonical: "https://rampant-scotland.pages.dev/recipes/bldev_recipe_cranachan.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Cranachan with Raspberries · Rampant Scotland

Recipes

# Cranachan with Raspberries

[Original page](https://web.archive.org/web/20240725130411/http://www.rampantscotland.com/recipes/bldev_recipe_cranachan.htm)

*Traditional Scottish Recipes*
 *- Cranachan with Raspberries and Shortbread*

*Cranachan and Raspberries from the Three Chimneys Restaurant*

*This recipe is by Shirley Spear at the award winning [Three Chimneys Restaurant](http://www.threechimneys.co.uk/) on Skye. It is reproduced here by permission of [A Taste of Scotland](http://www.taste-of-scotland.com/). While the recipe uses Talisker whisky any light whisky will do fine.*

## Ingredients

- *Cranachan:*
- One pound (500 g) fresh raspberries

Half pint of fresh double cream

1 tsp of thick heather honey

1 generous tbsp of Talisker whisky

1 heaped tbsp of toasted oatmeal

*Shortbread:*
 12 ounces (375g/3 cups) plain flour
 4 ounces (125g/1 cup) white rice flour
 12 ounces (375g or 3 sticks) slightly salted Scottish butter
 4 ounces (125g or half cup scant) caster sugar (or fine granulated sugar)

## Method

*Cranachan:* Whisk the cream together with the honey and Talisker. Fold in the toasted oatmeal. Pile on top of fresh raspberries and serve with shortbread biscuits.

*Shortbread :* Cream the butter and sugar together until pale and fluffy. Work the sifted flour and rice flour into the creamed mixture until it forms a firm paste. Knead it lightly on a well floured board.
 Roll it out until quite thin and cut biscuit shapes with the cutter of your choice. Using a palette knife, lift the biscuits onto a well buttered baking sheet.
 Bake on the centre shelf at Gas Mark 5/375F/190C until pale golden in colour. Remove from the oven and sprinkle liberally with caster (fine granulated) sugar while still warm.
 Lift on to wire tray to cool and firm-up. Store in an airtight tin.

## Source

From Rampant Scotland, restored from the page as it stood on 25 July 2024. [Original page](https://web.archive.org/web/20240725130411/http://www.rampantscotland.com/recipes/bldev_recipe_cranachan.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 0 of 2 links on this page are restored on this site.