Ginger shortbreads
These crumbly triple ginger shortbreads are perfect for elevenses with a hot cup of tea or alternatively with strawberries and cream for dessert. You could also give them as a Christmas gift.
Clementine posset
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 600ml double cream
- 200g golden caster sugar
- 4 clementineszested and juiced, plus extra zest to serve
- 1 lemonzested and juiced
- shortbreadto serve
Nutrition: Per serving
- kcal645
- fat53.7g
- saturates33.4g
- carbs38.2g
- sugars37.8g
- fibre0.4g
- protein1.9g
- salt0.1g
Method
step 1
Pour the cream into a pan with the sugar and heat until the sugar fully dissolves. Add the clementine and lemon zests and juices, and whisk together. Divide between six glasses and chill for at least 2 hrs.
step 2
To serve, grate extra clementine zest over the top of each posset and serve with a piece of shortbread.
