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Lemon Possets With Shortbread: Afternoon Tea Treats

Lemon Possets with shortbread anyone?

Ultra creamy lemon puddings with sweet, crumbly shortbread cookies – perfect for dipping!

Lemon Possets With Shortbread
Lemon Possets With Shortbread

Serves 4

Cooking Time: 15 minutes

How To Make Lemon Possets With Shortbread:

Ingredients For The Lemon Possets: 

Lemon Possets With Shortbread
Lemon Possets With Shortbread
Lemon Possets With Shortbread
Lemon Possets With Shortbread

For The Shortbread Biscuits:

How To Make:

For The Lemon Possets: 

1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.

2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.

3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).

For the shortbread biscuits:

1.  Preheat the oven to 180C and line two baking trays with baking paper.

2.  Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.

3.  If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.

4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!

5. Bake for approx 12-15 minutes until lightly golden.

Leave to cool completely.

Lemon Possets With Shortbread
Lemon Possets With Shortbread
Lemon Possets With Shortbread
Lemon Possets With Shortbread
Lemon Possets With Shortbread

Recipe and images courtesy of:

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

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2 responses to “Lemon Possets With Shortbread: Afternoon Tea Treats”

  1. The Lazy Gastronome says:

    This sounds so good! Thanks for sharing at the What's for Dinner party.

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