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To Make The Base: Put the butter into a large saucepan and heat gently
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until melted. Stir in the crushed biscuits and the sesame seeds.
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Press the mixture into the base and up the side of a lightly oiled
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8-inch flan dish or sandwich tin. Refrigerate whilst making the
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filling.
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To Make The Filling: Put the whiskey, lemon juice and honey into a
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bowl and whisk until mixed. Add cream and whisk until softly stiff.
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Spoon onto base and refrigerate for 1 to 2 hours until set. Top with
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chopped nuts and/or fruit before serving.
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"Scotch Whiskey Recipes"
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: by Jo Guthrie Jarrold Publishing, Norwich
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1991 ISBN = 0-7117-0553-4
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Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
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From: Paul Macgregor Date: 06-15-96
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