Cranachan shortbread bars

Method

1. To make the bars, preheat the oven to 200C/180C Fan/Gas 6. Place the coconut, sugar, butter and flour in a food processor and blend until the mixture resembles breadcrumbs.

2. Remove roughly 180g/6½oz of this mixture and set aside for the topping. Add the beaten egg to the remaining mixture along with the vanilla extract and blend until the dough begins to clump together.

3. Press the dough into the base and sides of a 23cm/9in square tin with a removable base, until you have a smooth surface. Bake on the middle shelf for 10–12 minutes.

4. Use a spoon to mix the jam in a medium-sized bowl to loosen it then fold through the raspberries. Remove the tart tin from the oven once baked and spread the jam across the base.

5. Add the Scottish oats to the reserved dough mixture and use your fingertips to form little clumps, then put these clumps on top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown.

6. Remove from the oven and allow the tart to cool on a wire rack before removing from the tin.

7. In a large, clean bowl, whip the cream to stiff peaks and then add the whisky and fold in. Use a sharp knife to slice the tart into 12 bars. Dust with icing sugar and serve with the whipped whisky cream.