- juice ½ orange, plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- juice ½ lemon plus pinch grated zest
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp orange liqueur (we used Grand Marnier)
- 1 tbsp golden caster sugar
- 150ml double cream
For the cookies
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g golden caster sugar
- 85g plain flour, plus extra for rolling
- few drops vanilla extract
- pinch lemon zest
- 2 tbsp ground almond
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp flaked almond
First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.
Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.