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Recipes
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Ginger And Lime Posset
A mouth-watering, no-cook dessert with a feisty kick.
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Instructions
  1. Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
  2. Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
  3. Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
  4. Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
  5. To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
Recipe Notes

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Recipes
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Earl Great Shortbread Biscuits
A butter-smooth teatime treat, grown up by a delicate floral fragrance.
Course Dessert
Cuisine British
Cook Time 12 mins
Servings
biscuits
Ingredients
Course Dessert
Cuisine British
Cook Time 12 mins
Servings
biscuits
Ingredients
Instructions
  1. Preheat oven to 190C (170C fan)
  2. Place all the ingredients into a food mixer and whizz until you have a nice dough.
  3. Put the dough on a big strip of clingfilm and roll it in to a sausage about 5cm in diameter.
  4. Tighten both ends of the clingfilm sausage and leave to chill in the fridge for half an hour or so.
  5. Take it out of the fridge and slice it in to 1cm rounds, putting them about 5 cm apart on a baking sheet. (You’ll probably need two baking sheets).
  6. Give them 12 mins, or until the edges start to turn brown.
  7. Leave to cool on a wire wrack, then serve with a lovely cup of tea. (Twist, of course.).
Recipe Notes

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