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Raspberry and Lemon Shortbread with Scotch Whisky

From Paul Bloxham, Sky Taste

100g plain flour
50g caster sugar
100g butter
50g semolina
150ml ricotta cheese
150ml sour cream
1 tbsp lemon zest, finely grated, plus extra for garnish
1 tbsp honey
400g fresh raspberries soaked in 100ml Scotch whisky
100g oats toasted with icing sugar and cooled

1. Place all the ingredients together in a food processor and pulse until the mixture forms a smooth dough.

2. Roll the shortbread and press into a 2 loose-bottomed cake tins. Prick gently over the top with a fork and score the surface of the round into 8 even wedges. Sprinkle with caster sugar. (Alternatively, bake the shortbread in a slab (roll out directly onto baking parchment) & cut into 8 circles when cooked). Bake for 20-25 minutes until firm and golden.

3. Set aside to cool before assembling. In a bowl whisk together the ricotta, honey, sour cream and lemon zest until smooth and transfer to a piping bag with star nozzle.

4. To assemble puree ½ of the raspberries with the whisky marinade, lay four shortbread rounds on a board, pipe with the lemon cream, top with raspberries and repeat the process finishing with a shortbread on top, sprinkle the top with toasted oats and dust with icing sugar. Transfer to serving plates and finish with the raspberry/whisky puree.