Preheat the oven to 180'C.
Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.
Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor.
Remove and finish kneading by hand until you have a firm ball of dough.
Roll between 2 sheets of baking paper until 5mm thick.
Bake in the oven for 10-12 minutes. Remove and cut the shapes you require.
Return to the oven and bake for a further 3 minutes.
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.
Place the oats on a baking sheet and bake for 5 minutes until golden brown.
Crush half of the raspberries with a fork. Whisk the double cream until thick and then stir in the honey and whisky. Add the crushed raspberries to the cream, stirring gently, then add the remaining raspberries. Finally, fold in the toasted oatmeal and spoon into small glasses. Serve with a piece of shortbread and a dusting of icing sugar.
«When selecting oats for the cranachan try to find pinhead oats.»