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For the shortbread

Nutrition: per serving (posset and two shortbread)

  • kcal843
  • fat68g
  • saturates39g
  • carbs55g
  • sugars43g
  • fibre1g
  • protein5g
  • salt0.3g
    low
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    Cut the shortbread into shards and serve with the possets and little spoons.

Recipe from Good Food magazine, May 2013

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Comments, questions and tips (48)

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Overall rating

A star rating of 4.8 out of 5.78 ratings

Di1

Brilliant recipe and the shortbread is superb. Easy and impressive.

Shena7

question

Will the posset last if poured into paper muffin cases or is it too hot? Does it set hard?

nlwrightonXycH2CGP

question

I have made this posset many times and it is always popular. Could anyone help me with an ingredients list to make orange posset? I feel like I need to make something different for a change!

firecoma avatar

firecoma

tip

Cream the butter and sugar together like a sponge then add the flour makes a much better biscuit

mariandvnk4NTlWyc

Had many fresh lemons I had to use and made this lemon posset. So easy and absolutely delicious.

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