| 1 | To make the base: put the butter into a large saucepan and heat gently until melted. |
| 2 | Stir in the crushed biscuits and the sesame seeds. |
| 3 | Press the mixture into the base and up the side of a lightly oiled 8-inch flan dish or sandwich tin. |
| 4 | Refrigerate whilst making the filling. |
| 5 | To make the filling: put the whiskey, lemon juice and honey into a bowl and whisk until mixed. |
| 6 | Add cream and whisk until softly stiff. |
| 7 | Spoon onto base and refrigerate for 1 to 2 hours until set. |
| 8 | Top with chopped nuts and/or fruit before serving. |
| 9 | "scotch whiskey recipes" : by jo guthrie jarrold publishing, norwich 1991 isbn = 0-7117-0553-4 scanned and formatted for you by the wee scot -- pol mac griogair |
