Lemon Verbena Posset with Shortbread Biscuit Spring Recipe

Our Executive Chef, Anthony shares his favourite spring recipe of a creamy lemony posset and buttery shortbread biscuits. Try for yourself this classic dessert with its refreshing citrus tang and melt-in-your-mouth biscuits, we hope it becomes one of your springtime favourites too!

SHORTBREAD BISCUITS

Ingredients

400g plain flour

320g unsalted butter – soft

160g icing sugar

1 egg yolk

METHOD

Cream together the icing sugar and the butter.

Add the egg yolks.

Carefully sprinkle in the flour and do not over work the dough.

Allow the dough to rest for 30 minutes in the fridge.

Roll out the dough to 2-3mm thick and cut into 8cmx3cm fingers.

Bake at 180 c for 8 minutes on a baking sheet lined with greaseproof paper.

Remove from the oven and rest on a cooling wire.

LEMON VERBENA POSSET

Ingredients

600ml double cream

200g caster sugar

zest 4 lemons, plus juice

Freshly Picked lemon Verbena

METHOD

Place the double cream in a thick bottom pan.

Add the sugar, zest the lemons and add the juice all to the mix

Place on a medium to high heat on the stove

Bring the mix up to the boil

Simmer for 2-3 minutes

Pass through a sieve

Pour into a mould or glass

Allow to chill and set

Garnish with fruit, flowers and shortbread