Lemon jellies with lemon shortbreads
A fresh idea for Christmas, a delicious citrus tangy jelly and buttery biscuits
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes plus chilling
- Soak the gelatine in 100ml cold water. Bring the caster sugar and 150ml water to a simmer in pan. Turn off the heat and stir in the gelatine and water, lemon juice and zest. Pour into 6 small glasses, cover and chill until set.
- Heat the oven to 190C/fan 170C/gas 5. Cream the butter with the sugar and lemon zest until light and creamy, stir in the flour and baking powder and bring together to form a dough. Divide into 24 evenly sized balls and put on a buttered baking sheet. press each down flat. Chill for 30 minutes.
- Bake for 12-15 minutes or until lightly browned, cool for 2 minutes before lifting off. Serve the jellies with the shortbread.
Per serving (if you eat all the shortbread)
378 kcalories, protein 3.3g, carbohydrate 63.7g, fat 14 g, saturated fat 8.7g, fibre 0.8g, salt 0.4 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8567/
http://www.bbcgoodfood.com/recipes/8567/
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Ingredients
- 4 sheets gelatine
- 180g golden caster sugar
- 1 lemon , juiced and zested plus the juice from the lemons for the shortbread
SHORTBREAD
- 100g butter , softened
- 50g golden caster sugar
- 2 lemons , zested
- 125g plain flour
- 50g rice flour
- ½ tsp baking powder
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes plus chilling
Ingredients
- 4 sheets gelatine
- 180g golden caster sugar
- 1 lemon , juiced and zested plus the juice from the lemons for the shortbread
SHORTBREAD
- 100g butter , softened
- 50g golden caster sugar
- 2 lemons , zested
- 125g plain flour
- 50g rice flour
- ½ tsp baking powder
Per serving (if you eat all the shortbread)
378 kcalories, protein 3.3g, carbohydrate 63.7g, fat 14 g, saturated fat 8.7g, fibre 0.8g, salt 0.4 g
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