Jamie Oliver

St Clement’s granita & shortbread

Lemon, orange & juniper berries

St Clement’s granita & shortbread

Serves 4
Cooks In50 minutes plus freezing, chilling & resting
DifficultyNot too tricky
Nutrition per serving
  • Calories
    409
    20%
  • Fat
    13.6g
    19%
  • Saturates
    8.6g
    43%
  • Protein
    3g
    6%
  • Carbs
    71g
    27%
  • Sugars
    44.2g
    49%
  • Salt
    0.59g
    10%
  • Fibre
    1.3g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Nathan Outlaw
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Ingredients

  • 1 orange
  • 2 lemons
  • 75 g liquid glucose
  • 75 g caster sugar
  • 500 ml fresh unsweetened orange juice
  • 10 juniper berries
  • SHORTBREAD BISCUITS
  • 65 g unsalted butter , (at room temperature)
  • 20 g caster sugar , plus extra for dusting
  • 80 g plain flour
  • ½ teaspoon cornflour
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Nathan Outlaw

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Tap For Ingredients

Method

  1. Using a Microplane grater, finely zest the orange and 1 lemon into
    a saucepan. Squeeze in the lemon juice and add the liquid glucose, sugar and orange juice.
  2. Crush and add the juniper berries, then slowly bring to the boil over a medium heat. Simmer for 2 to 3 minutes, then remove and leave to cool completely.
  3. Pass the mixture through a sieve and transfer to a wide, freezer-proof container, so it’s about 1 to 2cm deep (this will help it freeze quicker).
  4. Pop in the freezer for 1 to 2 hours, forking through every hour until all of the mixture has crystalised.
  5. To make the shortbread, gently beat the butter and sugar until pale and fluffy. Add the flour, cornflour and 1 pinch of fine sea salt, and mix into a dough. Wrap in clingfilm and leave at room temperature for 1 hour.
  6. Roll out the dough between 2 sheets of baking paper to 5 to 6mm thick. Discard the top sheet of paper and cut the dough into rectangles (it should make about 8 biscuits).
  7. Prick them with a fork, then slide the shortbread on its paper onto a baking sheet and chill in the fridge for at least 30 minutes.
  8. Preheat the oven to 160ºC/325ºF/gas 3.
  9. Bake the shortbread for 15 to 20 minutes, until golden. Remove, sprinkle with extra sugar, then leave to cool on a wire rack.

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Nutrition per serving
  • Calories
    409
    20%
  • Fat
    13.6g
    19%
  • Saturates
    8.6g
    43%
  • Protein
    3g
    6%
  • Carbs
    71g
    27%
  • Sugars
    44.2g
    49%
  • Salt
    0.59g
    10%
  • Fibre
    1.3g
    -

Of an adult's reference intake