Lemon Posset & Butter Biscuits

This recipe works in combination with: Asparagus & Poached Egg, Wensleydale & Parsley Fritters. This recipe features in these meal plans: English Gems.

A zesty and creamy dessert accompanied by sweet butter biscuits.

Ingredients

  • 2 large lemons, juiced and zested
  • 600ml of double cream
  • 175g plain white flour, plus extra for rolling the the biscuits
  • 120g of butter, at room temperature
  • 205g of white caster sugar
  • Serves: 6
  • Course: Dessert
  • Preparation time: 15 mins
  • Cooking time: 25 mins
  • Oven temp: 180c
  • Price per person: £0.68
  • Store cupboard: Typical
  • Calories per serving: 1021
  • 5-a-day per serving: 0
  • Print Recipe
Lemon Posset & Butter Biscuits photo
Tasty?

628 cooks think so

Method

  1. To make the lemon posset, bring the double cream and 140g sugar to the boil in a saucepan and simmer for 3 minutes. Keep an eye on the saucepan and make sure that it doesn't boil over and burn. Remove from the heat and stir in the lemon juice and three-quarters of the lemon zest.
  2. Pour equal amounts of the posset into 6 ramekins or glasses, cover with cling film, and chill for 1 hour, or until set.
  3. To make the butter biscuit dough, beat 120g butter and 50g sugar with a wooden spoon until creamy. Mix in 175g flour and bring the mixture together with your hands. Shape into a ball, wrap in cling film and put in the fridge to rest for 30 minutes.
  4. Preheat the oven. On a lightly floured work surface roll out the pastry until it is 1/2 cm thick. Cut into 24 rectangles and place onto a baking tray lined with greaseproof paper. Run the prongs of a fork lengthways down the biscuits to mark them. Sprinkle with 15g (1 tbsp) sugar and bake in the oven for 15-20 minutes, or until a pale golden colour. Remove from the oven and allow to cool completely before removing from the baking tray.
  5. To serve, top the lemon possets with the reserved lemon zest and serve on plates with the butter biscuits.


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