Donal Skehan served up delicious Cranachan shortbread bars with whisky and raspberry jam on Saturday Kitchen.

The ingredients are: 150g desiccated coconut, 150g caster sugar, 200g unsalted butter, cold, 300g plain flour, 1 large free-range egg, beaten, 1 tsp vanilla extract, 200g raspberry jam, 250g raspberries and 25g Scottish rolled oats.

To serve: 1 tbsp whisky, 300ml double cream and icing sugar.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.