I love everything about Scotland (men in kilts, in particular) but I never thought I would like Scotch. I love me a glass of whiskey, but I’d prefer it to be Irish. However my lovely neighbours refused to accept this and promptly began to instruct me on proper whisky. (Note the absence of the ‘e’.)
The best place in Stirling for a dram is The Curly Coo, a quaint and old-fashioned looking pub to which I instantly pledged my allegiance. It’s my regular now. Not that I have the funds to regularly go to the pub, but if there’s anywhere I want to go for a drink, it’s there. The landlady, who has a jarring Queen’s English accent, knows her whisky like the back of her hand and I’m told she has an interesting back story. I guess I’ll need to go back and figure out what it is…
But if I’m really, really honest… the only whiskey I’ve got in my house is my trusted Jameson. That one will always be my favourite. (Sorry Gemma!)
A note for the Americans and other non-Brits: a Bourbon cream is the most attractive and delightful little biscuit there ever was. You may not call it a cookie. No, it does not contain Bourbon. It’s totally non-alcoholic and surprisingly can often be found to contain no eggs or dairy, just vegetable oils. But it’s never sold with a Baileys cream centre, so I decided to make one. There.
Baileys Bourbon Creams
Adapted from this recipe by Good Housekeeping.
For the bourbon biscuits:
250g (9 oz)spelt or plain flour
125g (4.5 oz) vegan butter
125g (4.5 oz) soft brown sugar
2 tbsp dark cocoa powder
1 tsp baking soda
Combine the dry ingredients in a large mixing bowl. Add the vegan butter and work it into the dry ingredients by rubbing them together between your fingertips. The end result should resemble wet sand and be moist but not too sticky.
Wrap in cling film and refrigerate for half an hour.
Pre-heat the oven to 180ºC (350ºF). Unwrap the biscuit dough and roll it out on a clean surface. Make it into a rectangle 23cm x 30.5cm (9in x 12in), and about 0.5 cm (0.25 inch) thick. Cut the rectangle in 3 parts lengthways, then cut across them in 2.5 cm (1 inch) intervals. You should have 36 biscuits.
Place them on a lined baking tray and bake for 20-22 minutes.
For the Baileys Cream:
500ml (2 cups) coconut cream
1 tbsp Irish whiskey
3 tbsp soft brown sugar
2 tsp espresso powder
Add all the ingredients to a saucepan and place over medium heat. Give it about 5 minutes for all the ingredients to melt into each other, then stir with a wooden spoon. Remove from the hob and set aside to cool completely.
Stir in 2 tsp psyllium husk, then place in the fridge to set. It’s best to leave it overnight, but a minimum of 6 hours will do.
Spread about a teaspoon of the Baileys cream onto the bottom side of a biscuit, then press another one on top. Do this for all of the biscuits. If you have any cream leftover, feel free to dip the biscuits into it or eat it on its own as pudding!
What’s one thing you never thought you’d like?