Page 14 - Jagseven - Will and Fran

Raspberry Posset

Creamy raspberry posset with buttery shortbread and fresh berries

Make the short bread
Preparation tasks (approx. 45 minutes)

1. Place the butter, flour and sugar into a mixing bowl and INGREDIENTS NEEDED:
combine with your fingers until it resembles breadcrumbs. • 90g plain flour
Then bring the mixture together to form a dough ball,
pressing firmly to make sure it comes together well. • 60g butter

2. Place the dough ball on greaseproof paper and then in your • 30g caster sugar
chosen baking tin. Using the ball of your hand and your
fingers flatten the dough until it is between 8-10mm thick.
Once done place in the fridge to chill for 20 minutes. EQUIPMENT NEEDED:
• Mixing bowl
3. Remove from fridge, remove cling film, sprinkle over some
sugar and cook for 15-20 minutes until golden on top. • sharp knife
Remove from oven and allow to cool slightly, Then place on
plate until serving. • greaseproof paper

• pre heated oven to 170ºC