5 months ago 25th Jul 14:49
Serves 2
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
Ingredients
For the lavender and lemon shortbread
55g/2oz butter, plus extra for greasing
2 tbsp icing sugar
40g/1½oz self-raising flour
40g/1½oz plain flour, plus extra for dusting
1 tbsp chopped lavender flowers
1 lemon, zest only, grated
caster sugar, for dusting
For the raspberry fool
170g/6oz raspberries
2 tbsp icing sugar
150ml/5fl oz double cream, whipped until soft peaks form when the whisk is removed
To serve
½ tbsp chopped lavender flowers
4 raspberries
sprig fresh mint
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. For the lavender and lemon shortbread, cream the butter and icing sugar in a mixing bowl until the mixture is pale and fluffy. Add the self-raising flour, plain flour, lavender and lemon zest and mix well to form a dough.
3. Turn the dough out onto a clean, lightly floured work surface and knead lightly for 3-4 minutes until smooth. Roll the dough into a ball, cover it with the caster sugar, wrap it in cling film and chill in the fridge for 30-45 minutes.
4. Roll the chilled dough out onto a clean, lightly floured work surface until it is 1cm/½in thick. Cut small discs using a cutter or upturned cup as a template, place the discs onto a lightly greased baking tray and bake in the oven for 10-12 minutes, or until the shortbread is pale golden-brown.
More about Raspberry fool with lavender and lemon shortbread on page 2
Your Comments:
Be the first to comment!