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Lemon Posset & Pine Needle Shortbread

Prep Time20 mins
Cook Time10 mins
Course: Dessert
Cuisine: Scottish
Keyword: Lemon Posset, Pine Needle Shortbread, Short Bread Recipe, shortbread
Servings: 6
Author: Foragers Folly
Cost: £3


Lemon Posset

  • 300 ml double cream
  • 75 g caster sugar
  • 1 large lemons zest and juice only

Pine Needle Shortbread

  • preheat oven to 175°C
  • 75 g fresh pine needles and/or tips –Douglas Fir or Scots Pine
  • 150 g unsalted butter softened
  • 75 g granulated sugar
  • Zest of 1 lemon
  • Pinch of salt
  • 300 g plain flour


Lemon Posset

  • 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.

Short Bread

  • 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.