• Minal Kotecha

SHORTBREAD & CREAMY CLEMENTINE

CINNAMON SHORTBREAD SERVED WITH CREAMY CLEMENTINE POTS


Cinnamon Shortbread - Serves 4


INGREDIENTS:


250g Butter

200g Caster sugar

150g Plain flour

100g Cornflour

2-3 tsp Cinnamon powder

1-2 tsp Granulated sugar


METHOD:


1. Beat butter and 125g sugar with a whisk, add the flours slowly.

2. Form a dough with your hands.

3. Roll out between two sheets of baking paper approx 1cm thickness.

4. Prick with a fork and chill 30-40 minutes

5. Bake in a pre-heated oven 180 degrees/ gas mark 4

6 Sprinkle granulated sugar all over before baking for 20 minutes.

Creamy Clementine Pots

INGREDIENTS:


Zest from 2 clementines

50 ml Clementine juice

2-4 drops of Vanilla essence

300ml Double cream

75g remaining castor sugar from above recipe


METHOD:


1. Whisk the cream, gradually add the clementine juice, vanilla essence , zest, and castor sugar until light and airy.

2. Divide into small pots and chill.

3. Before serving garnish with zest and serve with Cinnamon Shortbread.