Lemon and redcurrant posset with Scottish shortbreads Serves 6, with plenty of extra shortbreads For the posset 750 ml/27 fl oz/3 cups double (heavy) cream 200 g/7 oz/1 cup golden caster (raw) sugar 4 lemons, zested
To make the posset, stir the cream and sugar in a large saucepan over a medium–low heat until the sugar has melted.
Increase heat to medium–high and bring to a boil, stirring, for 1 minute.
Remove from the heat and gently stir in the lemon zest and juice.
Pour equal amounts into 6 decorative glasses or cups.
80 ml/3 fl oz/⅓ cup lemon juice
Cool to room temperature, cover with cling film and chill
For the shortbread (see Chef ’s Note)
To make the shortbread, first preheat oven to
650 g/23 oz salted butter 230 g/9 oz/1⅓ cups caster (superfine) sugar, plus extra for dusting 1 kg/36 oz/6⅔ cups oat flour 170 ml/6 fl oz/⅔ cup redcurrant jelly
Chef’s note The shortbread recipe makes 36–48 biscuits, depending on the size of your cutter. Feel free to halve the recipe or make the full batch and keep the extras for coffee or tea.
in the refrigerator to set for at least 4 hours or overnight. 190°C/375°F/Gas Mark 5.
In a stand mixer with the paddle attachment, cream the butter and sugar until light, scraping down often. Gently fold in the flour on low speed.
Turn the dough out onto a lightly floured work surface. Roll it out to 1 cm/⅜ inch.
Cut into the desired shapes using a cutter.
Place on a baking tray and sprinkle with caster sugar. Refrigerate for 30 minutes to let the dough relax.
Bake in the middle of the preheated oven for about 20 minutes (turning the tray once) until pale golden. Cool on a wire rack.
To serve, melt the redcurrant jelly in a small saucepan over medium heat.
Carefully spoon over the set possets and serve with shortbread.
H ugh Robson
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