It’s no secret that Issy and I have a soft spot for anything Scottish.
We’ve both been to Scotland countless times, and every time we’ve fallen more and more in love with the beautiful country, the vibrant music scene, the hearty cuisine, and let’s face it… those accents. Major swoon.
Between us we’ve been to see Glaswegian band, Twin Atlantic, more times than I can remember, danced at a ceilidh, climbed Arthur’s seat, camped at T in the Park, eaten ALL THE FOOD at the Edinburgh Christmas Market…. You get the picture.
Basically, we LOVE Scotland.
So, it was only a matter of time before one of us attempted a recipe inspired by Scottish cuisine.
Yeah, I caved.
When we visited Edinburgh last Christmas, we both tried Cranachan for the first time – a dessert made with whipped cream, heather honey, whisky, fresh raspberries and toasted oats soaked in even more whisky (when in Scotland!)… and we couldn’t get enough of it!
So, I decided I wanted to incorporate those flavours in an ice cream sandwich. As you do.
Chewy Brown Butter Oatmeal Raspberry Cookies filled with Whisky Ice Cream?
All day, everyday please.
I first started by making the whisky ice cream the night before so it could freeze overnight. I whipped the double cream to soft peaks (a soft dropping consistency), then mixed in the condensed milk, vanilla extract and the whisky. I added 3 shots of Jack Daniels, because I always have that lying around… but ideally you’d use a Scotch whisky! You can also add more or less to your preference… or none, if you’d prefer vanilla ice cream instead!
I then poured it into a metal container (so the heat, or in this case ‘cold’, conducts quicker… SCIENCE!) and left it in the freezer for a minimum of 6 hours. I kept going back and stirring/churning mine every hour or so for a couple hours before I went to bed and left it overnight.
The next morning I made the cookies. I started by browning the butter in a large saucepan, melting it over a medium heat for approximately 5 minutes. It will start to foam and bubble, but then it will begin to clear and you start to see the solids go brown. Not to mention, it gives off a delicious nutty aroma. Sigh.
There’s just something about brown butter that gives food this amazing depth of flavour.. and well, it just NEEDS to be in everything. Especially cookies.
Once cooled, I added both types of sugar (light brown sugar for a deep molasses-y taste, and caster sugar for added sweetness!), the egg and the vanilla extract and mixed throughly so that there were no sugar lumps.
cFinally I added the roughly chopped raspberries and stirred them through the mix. Cranachan cookie dough complete!
I dolloped spoonfuls of the mix on a baking tray lined with parchment paper and baked at 180°C for 12-15 minutes until golden brown, but still soft. I left this to cool on the tray for a few minutes (swatting my mum’s hands away!) before even attempting to move them so they could harden. Once cooled enough, I moved the cookies to a rack and left them to cool completely.
- For the Whisky Ice Cream:
- 600ml double cream
- 397g condensed milk
- 1tsp vanilla extract
- 3 shots whisky
- For the Oatmeal Raspberry Cookies:
- 150g unsalted butter
- 120g light brown sugar
- 75g caster sugar
- 1 egg
- 1tsp vanilla extract
- 150g plain flour
- 150g rolled oats
- ½tsp bicarbonate of soda
- ½tsp salt
- 150g raspberries, roughly chopped
- In a large bowl, whip the double cream so it’s thickened to soft peaks (a slow dropping consistency). Stir in the condensed milk, vanilla extract and whisky.
- Pour into a container (I used a 2lb loaf tin) and place in the freezer, stirring (churning) the mixture every hour or so for a minimum of 6 hours. I then left mine overnight.
- Preheat the oven to 180°C.
- In a large saucepan, melt the butter over a medium heat until it stops bubbling and the solids start to brown (approx 5 minutes). It should also begin to smell quite nutty. Remove from the heat and leave to cool to room temperature.
- Into the melted butter, beat in the sugars, egg, and vanilla until you get a smooth mixture.
- In a frying pan, toast the oats on a low heat until slightly browned.
- In a large bowl, mix together the oats, flour, bicarbonate of soda and salt.
- Add the dry ingredients to the butter mixture and mix throughly.
- Stir in the chopped raspberries.
- Place small spoonfuls of the mixture onto a lined baking sheet and bake for 12-15 minutes until browned, but still soft. Remove from the oven and leave to cool for a few minutes before attempting to move them or they may break. Then move to a rack to cool completely.
- Once the cookies have completely cooled and the ice cream has completely frozen, place a scoopful of the ice cream onto one cookie and sandwich with another cookie.
- Serve immediately.