Lemon Posset & Traditional Shortbread

A great recipe for the summer. It’s really easy to prepare and ideal to make with kids, plus everything can be made in advance. Before you start, your fruit may need a little wash before using them. Make sure you’ve got a Fine Grater, Sharp Knife, Chopping Board, Saucepan and 6-8 Serving Glasses. Now, let’s get cooking. Lemon Posset Ingredients 250g Caster Sugar 3 Lemons 900ml Double Cream 1 Punnet of Raspberries PREP Zest and juice the lemons. Tip: When zesting, make sure that you only use the yellow part of the lemon as the white pith can taste quite bitter. MAKE THE POSSET Put the lemon juice and zest in a pan with the cream and sugar. Bring to a gentle boil. Turn down the heat and simmer for 5 minutes. LEAVE TO SET Remove from the heat and leave to cool slightly before pouring into glasses. To set, pop them in the fridge to chill for 2-3 hours. While the posset is setting, time to get on with making the shortbread. You will need a Sieve, 2 Mixing Bowls, Rolling Pin, Cookie Cutters, Non-Stick Baking Tray and a Cooling Tray. Traditional Shortbread Ingredients 80g Plain Flour 20g Corn Flour 80g Butter (at room temperature) 45g Caster Sugar (keep 5g aside for later) 25g Icing Sugar (keep 5g aside for later) Vanilla Extract, optional PREP Sift the flours together into a mixing bowl. In another bowl, beat the butter and sugar until light and fluffy. Add a couple of vanilla extract drops to the butter and sugar mixture, if you have some. Don’t worry if not, they taste just as yummy! MIX IT TOGETHER Pour the flour into the butter and sugar mixture, and knead all the ingredients together until smooth and combined. Tip: Try not to over work the pastry otherwise you’ll end up with tough shortbread. SHAPING UP NICELY On a lightly floured surface, roll out of the pastry to a 1/2-1cm thickness and cut into shapes. Pop them on a non-stick baking tray, sprinkle with the remaining sugar and leave to chill in the fridge for 30 minutes. TIME TO BAKE Bake in a preheated oven at 180C/Gas 4 for about 20 minutes, or until golden brown. Once cooked, transfer to a cooling tray. Now that your posset has set and your shortbread is cooled, it’s time to serve. Top your posset with a couple of raspberries and dust your shortbread with the remaining icing sugar. Serve alongside each other for a perfect summer treat!

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