Cranachan shortbread bars

Golden, crumbly shortbread meets a luscious layer of raspberry jam and fresh berries, all crowned with a coconut-oat topping. Each bite of these Cranachan shortbread bars is a celebration of Scottish dessert tradition with a modern, irresistible twist.

By Donal Skehan
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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With buttery shortbread, sweet raspberry jam, and whipped cream, these bars are a treat to enjoy in moderation. The Nutri-Score D reflects their indulgent nature, higher sugar content, and rich dairy elements.

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Ingredients

For the bars

• desiccated coconut 150g/5½oz
• caster sugar 150g/5½oz
• unsalted butter, cold 200g/7oz
• plain flour 300g/10½oz
• large free-range egg, beaten 1
• vanilla extract 1 tsp
• raspberry jam 200g/7oz
• raspberries 250g/9oz
• Scottish rolled oats 25g/1oz

To serve

• whisky 1 tbsp
• double cream 300ml/½ pint
• icing sugar for dusting

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1. Make the Shortbread Base
   1. Preheat the oven to 200C/180C Fan/Gas 6.
   2. Place the coconut, sugar, butter and flour in a food processor and blend until the mixture resembles breadcrumbs.
   3. Remove about 180g of this mixture and set aside for the topping.
   4. Add the beaten egg and vanilla extract to the remaining mixture in the processor. Blend until the dough starts to clump together.
   5. Press the dough into the base and sides of a 23cm square tin with removable base to create a smooth surface.
   6. Bake on the middle shelf for 10–12 minutes.
2. Prepare the Raspberry Layer
   1. Use a spoon to mix the jam in a medium mixing bowl to loosen it, then fold in the raspberries.
   2. Once the base is baked, spread the jam and raspberry mixture evenly across the base.
3. Add the Topping and Bake
   1. Add the Scottish oats to the reserved dough mixture and use your fingertips to form little clumps.
   2. Scatter these clumps over the tart and bake for 15 minutes, until the topping is golden brown.
   3. Remove from the oven and allow the tart to cool on a wire rack before removing from the tin.
4. Finish and Serve
   1. In a large mixing bowl, whip the cream to stiff peaks with a whisk. Fold in the whisky gently.
   2. Use a sharp knife to slice the tart into 12 bars.
   3. Dust with icing sugar and serve each bar with a generous dollop of whipped whisky cream.

Additional Notes

• For extra flavour, toast the oats lightly before adding them to the topping.
• These bars keep well in an airtight container for up to three days.

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Suggested Wine Pairing

Majestic: Brown Brothers Orange Muscat & Flora

This dessert wine bursts with orange blossom and honeyed apricot notes, making it a delightful match for the sweet raspberries and buttery shortbread. Its vibrant acidity balances the richness of the cream.

Tesco: Finest Dessert Semillon

A luscious, golden Semillon with flavours of candied citrus and honey. Its gentle sweetness and refreshing finish enhance the coconut and fruit layers, echoing the cranachan inspiration.

Sainsbury’s: Taste the Difference Moscato

Light, gently sparkling and floral, this Moscato offers notes of peach and grape that complement the jammy raspberries and creamy topping, making every bite feel even more celebratory.

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What can you serve with this

1. Fresh raspberries – add a burst of tartness and colour to each plate.
2. Lemon sorbet – provide a cool, zesty contrast to the sweet, buttery bars.
3. Mint tea – cleanse the palate and balance the richness of the dessert.

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Nutri-score Health Check

This recipe is rated Nutri-Score D, reflecting its status as an indulgent treat. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Raspberries add vitamin C, fibre and a natural fruity sweetness.
• Oats and coconut contribute texture and some beneficial nutrients.

Negative Factors

• Butter, sugar and cream increase saturated fat and sugar content.
• Enjoy these bars as an occasional treat rather than a daily snack.