I am always game for trying out some different form of shortbread. And what could be more Scottish than Irn-Bru shortbread?
125g granulated sugar
250g unsalted butter (I used half salted, half unsalted)
Soften butter to room temperature. Mix butter and sugar until well-combined.
Add flour and mix gently with a pastry blender/mixer until dough almost comes together, which will take about five minutes.
Gather dough together and knead lightly on a floured surface. Roll dough to roughly 1/4-inch thickness. Cut into desired shapes. Reroll excess dough up to 3 times. Bake at 265 F (130 C) for about 50 minutes.
You will be making a filling from Irn-Bru and white chocolate and creating nice wee shortbread sandwich cookies. If you follow the recipe, I don’t see how it can work at all. But if you do try it and the following info works for you, enlighten me. All I can think of is that somehow “double cream” differs from “heavy cream”, but I don’t think so.
1 bottle or can of Irn-Bru soda
100g of white chocolate
50g double cream
Pinch of salt
Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tablespoons of Irn-Bru. Use a piping bag to fill each sandwich. I got what was very much like soup as a result, so no piping bag, no Irn-Bru filling.
Et voilà… in the end, it was not a thoroughly Scottish treat.