“A summery dessert inspired by the oranges and lemons of
St Clement’s pudding (which, incidentally, shares its name with
a Cornish village). Using liquid glucose helps to control the formation of crystals, resulting in a smoother-style granita – you can find it in the baking aisle of your supermarket. ”
Cooks In50 minutes plus freezing, chilling & resting
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
By Nathan Outlaw
Tap For Ingredients
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.
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.
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).
Pop in the freezer for 1 to 2 hours, forking through every hour until all of the mixture has crystalised.
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.
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).
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.
Preheat the oven to 160ºC/325ºF/gas 3.
Bake the shortbread for 15 to 20 minutes, until golden. Remove, sprinkle with extra sugar, then leave to cool on a wire rack.