Name: Citrus burst syllabub with almond heart cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2 with leftovers
Cuisine: British
Ingredients: juice ½ orange plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange; juice ½ lemon plus pinch grated zest; 1 tbsp orange liqueur (we used Grand Marnier); 1 tbsp golden caster sugar; 150ml double cream; 50g butter; 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; 2 tbsp flaked almond

Citrus burst syllabub with almond heart cookies

juice ½ orange
plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
juice ½ lemon
plus pinch grated zest
1 tbsp orange liqueur
(we used Grand Marnier)
1 tbsp golden caster sugar
150ml double cream

For the cookies

50g butter
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
2 tbsp flaked almond

Method

step 1
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.
step 2
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.
step 3
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.
step 4
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.