Lemon Posset & Pine Needle Shortbread

Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.

Add the lemon juice and zest and whisk well.

Pour the lemon cream mixture into 6 small glasses and refrigerate for three hours.

Finely chop the pine needles in a food processor or coffee grinder. Remove any large pieces.

In a large bowl, combine the pine needles, butter, sugar, lemon zest, and salt. Mix with a wooden spoon until creamy.

Gradually add the flour, mixing thoroughly after each addition to form a buttery ball of dough.

Divide the dough between 2 large sheets of wax or grease proof paper. Using the paper as an aid, roll each piece of dough into a 1.5-inch diameter sausage shape. Wrap in cling film and freeze for 15 minutes.

Unwrap the dough and cut into 1/4-inch-thick rounds.

To bake, place the cookies 1 inch apart on baking paper-lined baking sheets. Bake until the edges are golden brown, about 10 minutes. Transfer to a wire rack to cool.