Pre heat the oven to 180ºC.
To make the shortbread: mix all ingredients together in a bowl rubbing the mix together with your fingertips.
Roll out on a lightly floured surface and cut into 1cm thick 15cm long strips.
Place onto a baking tray and bake for 10 minutes.
Allow to cool before serving.
To make the Crème Brûlée, pre-heat the oven to 120ºC.
Whisk together the cream, milk, vanilla, eggs and sugar.
Pour into 8 ramekins, and place these in a tray with water that come half way up the ramekins. C ook for 45 minutes in the oven then leave to cool. Chill in the fridge for 1 hour then sprinkle over the Demerara sugar. Using a blowtorch, or by placing under a grill, heat the sugar topping until a crisp caramel forms.
To serve: lay a shortbread across each ramekin and top with berries and flowers
Pre heat the oven to 180ºC.
To make the shortbread: mix all ingredients together in a bowl rubbing the mix together with your fingertips.
Roll out on a lightly floured surface and cut into 1cm thick 15cm long strips.
Place onto a baking tray and bake for 10 minutes.
Allow to cool before serving.
To make the Crème Brûlée, pre-heat the oven to 120ºC.
Whisk together the cream, milk, vanilla, eggs and sugar.
Pour into 8 ramekins, and place these in a tray with water that come half way up the ramekins. C ook for 45 minutes in the oven then leave to cool. Chill in the fridge for 1 hour then sprinkle over the Demerara sugar. Using a blowtorch, or by placing under a grill, heat the sugar topping until a crisp caramel forms.
To serve: lay a shortbread across each ramekin and top with berries and flowers
