Shortbread Biscuit Towers
These stunning VikingTV shortbread towers are the perfect dessert for any occasion, combining Scottish buttery biscuits with a luxurious whiskey-laced cream cheese filling. this recipe is perfect for home bakers seeking a simple yet elegant showstopper.
Our simple instructions here on You Tube make it a breeze to prepare:
Learn the secrets of preparing shortbread towers with Chef Catherine Fulvio
Makes about 6 towers (3 biscuits per tower)
For the biscuits
7oz / 200g plain flour
4¼ oz / 120g very soft butter
2½ oz / 70g caster sugar
For the filling
4fl oz / 100ml cream
4¼oz / 120g soft smooth cream cheese
4 tbsp icing sugar
2 to 3 tbsp Whiskey
To decorate
Raspberries
Strawberries, hulled and sliced
Edible flowers
To make the biscuits, preheat oven to 350°F / 180°C/Fan 320°F / 160°C/gas 4.
Line 2 baking trays with parchment.
Place the flour and butter into a bowl and rub in the butter.
Add the sugar.
Gather the mixture together and knead lightly.
Tip: if your mix is not coming together easily, add a few drops of water – this isn’t traditional but is very helpful.
Roll out thinly.
Cut circles out and transfer to the pre-lined baking trays. We used a 2inch cutter.
Bake until pale golden, about 15 minutes.
Leave on the tray for 10 minutes to set before transferring to a cooling rack.
To make the filling, whisk the cream, soft smooth cream cheese, icing sugar and whiskey together until stiff peaks.
Spoon into a piping bag fitted with a star nozzle.
To assemble, place biscuits on a plate. Pipe cream rosette around leaving space to place the raspberries and strawberries in between.
Place a biscuit on top of each and pipe cream on top – towering up 3 biscuits.
Decorate with edible flowers and raspberries and place on a cake stand.
