Ingredients
- 300ml cream
- 100g caster sugar
- 40ml lemon juice
- Zest of 2 lemons
- For the shortbread:
- 60g icing sugar
- ½tbs vanilla bean paste
- 3 drops rose extract
- 120g butter
- 210g plain flour
- 1tbs caster sugar
- Start by making the lemon posset. Pour the cream into a saucepan and add the sugar. Heat gently until the sugar has dissolved, then increase the heat slightly and bring to a simmer.
- Allow to simmer for three minutes, then remove from the heat and add the lemon juice and zest. Stir well with a spatula for three minutes so the mix begins to cool and thicken.
- Pour the mix into glasses or small bowls and allow to cool to room temperature, then cover and place in the fridge to set for at least three hours, but ideally overnight.
- To make the shortbread, place the icing sugar, vanilla, rose extract and butter in a mixer with the paddle attachment and mix until smooth. Add the flour and mix until a rough dough just comes together.
- Place the dough on a large sheet of flour dusted parchment paper and fold the dough and parchment over on itself. Roll the dough until it is about 1.5cm thick, then place this on a tray and leave to rest in the fridge for an hour.
- While the dough is resting, preheat the oven to 180 degrees. Line a tray with a sheet of parchment paper. Remove the chilled dough from the fridge and use a small round cutter to cut small biscuits and place them on the tray. Sprinkle them with the caster sugar, then bake in the oven for 18 minutes. Remove and cool on a wire rack.
- Remove the lemon possets from the fridge and uncover. Serve with the cooled rose shortbread.
