A simple yet indulgent dessert with a kick of whisky. Try making your own shortbread or serve alongside your favourite.

  • Serves: 4 people
  • Prep time: 30 minutes
  • Cooking time: 10 minutes
    • British

    Scottish Possets with Shortbread Biscuits

    Recipe Information

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    For the possets:

    400ml Scottish Double Cream

    30ml Scotch Whisky

    25ml Honey

    1 Orange

    40g Caster Sugar

    For the biscuits:

    250g Scottish Butter, at room temperature

    100g Caster Sugar

    1 tsp Vanilla Essence

    250g Plain Flour


    For the possets:

    Place the juice of half the orange, caster sugar, honey and whisky into a bowl and stir well.

    Put the cream into a saucepan and gently bring to the boil. Pour over the whisky mixture and stir well.

    Pour into 4 glasses – allow to cool and then refrigerate to set.

    For the biscuits (4 large or 8 small):

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    Cream the butter, vanilla and sugar until pale and fluffy. Add the flour and mix well. Roll out to 1cm thick and cut into shapes.

    Bake on a lightly greased baking sheet for 10 minutes.

    Allow to cool then serve alongside the possets, sprinkled with grated orange rind.