Shortbread Biscuits

Celebrate all things Scotland by combining two Scottish favourites with this simple easy to make recipe for Irn-Bru shortbread.

by Sean Murphy

Ingredients
Method

Ingredients

- 125 g Granulated sugar
- 250 g Unsalted butter
- 375 g Plain flour
- 330 ml Irn Bru
- 100 g White chocolate
- 50 g Double cream
- 1 pinch Salt

Method

1

Bring butter to room temperature. Combine butter and sugar, mix until combined (3 min)

2

Add in Flour and Salt, rub together between thumb and for fingers. You are looking for the dough to almost come together in big chunks

3

Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly 1⁄4 in thickness. Cut out into desired shapes!

4

You can reroll excess dough up to 3 times

5

Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)

6

For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich

Comments & Ratings

More Irn Bru recipes

	125 g	Granulated Sugar
	250 g	Unsalted Butter
	375 g	Plain Flour
	330 ml	Irn Bru
	100 g	White Chocolate
	50 g	Double Cream
	1 pinch	Salt

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Shortbread Biscuits

Ingredients

Method

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2

3

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5

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Comments & Ratings