- 600ml double cream
- 200g golden caster sugar
- zest 3 lemons, plus 75ml juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the shortbread
- 140g cold butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g plain flour
- 85g golden caster sugar, plus extra for dusting
- 50g ground rice (or more flour if you can't find it)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 85g flaked almond
Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
Cut the shortbread into shards and serve with the possets and little spoons.