Lime & Almond Ted Lasso Cookies with Passionfruit Posset
Serves six hungry guests
Lime and passionfruit are two of my favourite flavours and they just happen to be in season. The shortbread pairs beautifully with the dessert of all desserts - Passionfruit Posset. Traditionally made with lemons it takes five minutes to make and is velvety, creamy and delicious.
Ted Lasso Cookies with Posset Photo: Gretchen Lowe
Shortbread
Ingredients
- 250g butter, softened
- ¾ cup icing sugar
- Zest of 1 lime
- 1 tsp Vanilla extract
- 1 ½ cups plain flour, sifted
- ½ cup almond flour
- 1/4 tsp salt
Method
Preheat oven to 150C fan bake.
Line a 20x20cm (roughly) square pan with baking paper
Cream butter, icing sugar, lime zest and vanilla until light and creamy.
Add both flours and salt all at once and mix until just combined.
Pat mixture into your tin about 1.5cm thick
Bake until golden about 60-75 minutes
Cool completely before slicing.
Passionfruit Posset
Ingredients
- 600ml double cream*
- 125g caster sugar
- 5-6 passionfruit or 90ml store-bought passionfruit pulp
- Juice of 2 large limes, or 70ml store-bought lime juice
Method
Combine the cream and caster sugar in a pan stirring over low heat for two minutes until the sugar dissolves. Increase heat to medium and bring to a boil. Boil for two minutes.
Remove from heat and stir through passionfruit pulp and lime juice.
Pour immediately into six small glasses then chill for at least four hours or best overnight.
You can make up to two days ahead.
*After lots of cream research Lewis Road double has the highest fat content in NZ at 48% (most have 37%). This helps with setting and gives a more velvety texture.
