Dornoch Dreams is a traditional Scottish recipe for a classic confection of small round pastry buns that are baked, split and filled with cream flavoured with Drambuie, raspberries and honey. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Dornoch Dreams.
Add the butter and water to a pan and heat gently until the butter has melted then remove from the heat and carefully stir-in the flour. Continue mixing until the dough forms a ball then beat together the eggs and slowly add them to the dough, beating well after each addition.
Spoon the resultant pastry mix into a large piping bag with a plain nozzle and use this to pipe 12 round cakes onto a lightly-greased baking tray. Place these in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 20 minutes, or until golden brown.
Remove from the oven, pierce with a knife to allow the steam to escape then set aside to cool.
Meanwhile mix together the raspberries and honey. Whip the cream until stiff and stir the Drambuie into this. Split the pastry buns and fill with the raspberry mixture and the cream. Re assemble, dust with icing sugar and serve immediately.
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