Title: Dornoch Dreams
Categories: Dessert
Yield: 4 Servings

6	tb	Butter
7/8	c	Water
1	c	Flour
3		Eggs
3/4	lb	Raspberries
1/3	c	Heather honey
1 1/4	c	Double cream
2	tb	Drambuie

From the North West Highlands of Scotland comes a delicious rich pastry which has a wonderful adult taste.

Preheat the oven to 400f/200c. Place butter in a saucepan with the water and heat gently until melted. Remove from the heat and stir in the flour and beat well until mix forms a ball in the centre of the pan, leaving edges clean. Beat the eggs and add very, very gradually to mixture, beating continuously. Spoon into a large piping bag, fitted with a plain nozzle, and squeeze 12 blobs onto a greased baking tray. Cook in the centre of oven for 20 or 30 minutes or until golden brown and dry. Leave to cool. Mix the cleaned raspberries with the honey and whip the cream with the drambuie. Split the buns, fill with raspberries and cream. Sprinkle with confectioners/icing sugar and serve immediately. From Ron's Plaice in Blackpool especially for Kathryn Cone:)

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