Summer is just around the corner which means al fresco dining will soon be back on the cards. It’s time to dust off the barbecue and enjoy dining with friends this National BBQ Week (3rd-9th June) and throughout BBQ season (the entire summer).
When it comes to barbecues, the mains and sides get the all the love, while desserts are often a last-minute addition or afterthought. But worry not, Walker’s Shortbread has created three special sweet treat recipes to level up your next al fresco meal.
These simple yet unusual recipes are perfect for people who are looking for fun options which don’t require you to spend time away from guests in the kitchen. And if the weather isn’t on your side, you can easily recreate them with your oven grill indoors to get that same barbecued effect.
Strawberry shortcake ice lolly
An impressive twist on the scrumptious strawberries and cream to show off when hosting a BBQ this summer or marking BBQ Week – a good options for those who say they “don’t want dessert”. There’s nothing better to beat the heat and hand around to friends and family in the garden – it’s a secured crowd pleaser.
It’s truly like eating strawberry shortcake but in ice lolly form!
Ingredients
- 1 Walker’s Highlander Shortbread Carton
- 240ml milk
- 104g sugar
- 1/2 tsp vanilla extract
- 4-5 strawberries
Method
- Add the milk and sugar to a medium-sized saucepan and cook over medium heat, stirring regularly, until the sugar is dissolved. Set aside to cool.
- Add the strawberry puree to a medium sized saucepan over medium heat and cook until reduced by half, to about 1 cup. The mixture may come to a light boil, but you don’t really want it to start boiling a lot. Remove the strawberry mixture from the heat and add 3/4 cup of the milk mixture and stir to combine. Add the vanilla extract to the remaining milk and stir to combine. Set aside.
- Add a couple slices of strawberries to each ice lolly mould, pressing them against the insides of the mould. Add some of the strawberry mixture to the bottom of the ice lolly moulds, so they are about 1/3 full. Freeze for about 1 hour.
- Crumble 3-4 shortbread highlanders and add to the milk mixture. You want to be sure that the crumbled shortbread is in small enough pieces that they can fit into the ice lolly moulds. Divide the milk mixture among the ice lolly moulds so that each mould is now about 2/3 full.
- Place an ice lolly stick into each lolly, making sure the stick goes down into the bottom strawberry layer at least about half way. This will be important for when you remove the lollies from the mould later. Freeze the ice lollies for about another hour.
- Divide the remaining strawberry mixture among the ice lollies, then sprinkle some crumbled shortbread on top. Freeze until firm, 4-6 hours or overnight.
- To remove the ice lollies from the mould, put the mould in room temperature water for several seconds and then wiggle free. Enjoy immediately or store in the freezer in a sandwich bag. We suggest wrapping the ice lolly in some parchment paper so they don’t stick to the bag.
S’mores recipe
Walker’s Shortbread has a s’mores recipe with just the right combination of melted goodness and crunch. A fun activity to get guests involved around the fire and barbecue.
Pairs nicely with a warm drink, such as a hot chocolate for when the evening gets a bit chillier.
Ingredients
- Walker’s Shortbread Highlanders or Walker’s Gluten Free Shortbread Rounds
- Your favourite jam for the filling
- Your favourite chocolate, we use milk chocolate but can swap and use white chocolate for S’mores Blondies!
Method
- Simply preheat your grill with a baking sheet and place a piece of chocolate on top of one Walker’s Shortbread Rounds and then top with a marshmallow – the chunkier the better! If you’re looking for a bit more sweetness, try adding a spread of your favourite jam on the shortbread before placing on top of the marshmallow. Place this under the grill for around 2-3 minutes watching carefully until the marshmallow is toasted. Remove from the oven and carefully top with shortbread and press down and watch the melted marshmallow and gooey chocolate. Curl up and have your s’mores with a hot drink and repeat if you’re longing for another.
- For those with an air fryer, try making your s’mores that way. Put four of Walker’s Shortbread Highlanders upside down in the air fryer and put a marshmallow on top of each biscuit. Set to heat at 160°C for 3 minutes. Once done, open the air fryer and add a square of your favourite chocolate on top of each marshmallow, then heat again at 160°C for 1 minute.
- Remove carefully from the air fryer and smoosh on the four remaining Highlanders as tops, as you open the air fryer door you’ll notice the kitchen fill with the scent of irresistible sweetness.
The buttery flavour of Walker’s shortbread is what makes it so popular across the globe and heating it up at home or on a campfire is the ideal way to bring its rich flavours to life. The family-run business dates back to 1898 when its founder, Joseph Walker, opened his bakery, based in the Scottish Highlands. This recipe is still used today, along with a masterful baking technique which ensures the brand’s iconic shortbread is baked to perfection.
Where to buy Walker’s:
Scotland’s Finest Shortbread is never far from reach and is stocked in Sainsburys, Waitrose, Co-Op and selected independent retailers or alternatively available online on the Walker’s Shortbread website.
