Title: Highlander's Shortbread
Categories: Irish Alcohol Cookie
Yield: 1 Batch

		** British Measurements **
4	oz	Butter
2	oz	Caster (granulated) sugar
6	oz	Plain flour (all-purpose)
HEATHER CREAM SAUCE
2	oz	Butter
2	oz	Brown sugar
1	tb	Syrup
1	cn	Condensed milk
4	tb	Heather Cream Liqueur
TOPPING
6	oz	Plain cooking chocolate

** British Measurements **

Cream together butter and sugar, gradually beat in the flour.

Press mixture into a Swiss roll tin and prick all over with a fork.

Bake in an oven at 325øF / 170øC / gas 3 for 20 to 25 minutes. Leave to cool.

Make up the Heather Cream Sauce (directions below) and pour it over the shortbread base. Leave it to cool.

Melt the chocolate and pour it over the Heather Cream Sauce.

When cool cut into the required sized pieces.

To Make The Heather Cream Sauce: Melt the butter, syrup and sugar gently in a pan, stirring frequently, until the sugar has melted.

Add the condensed milk and bring back to the boil carefully, boil for 5 minutes, stirring all the time.

Add the Heather Cream and stir well, cook for a further 3 minutes.

Serve either hot or cold with ice cream or use as a filling for the Highlander Shortbread. "Luxurious Recipes with Heather Cream" Inver House Distillers, Ltd. Airdrie, Lanarkshire, Scotland

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