Recipe – Lemon Posset and Mini Ginger Bics

This is a really easy peasy lemon squeezy dessert to make ( if I can do it, anyone can ) and takes very little time. I have made many times for friends and they have always enjoyed it. It’s one of those recipes that surprises people with its simplicity and the biscuits are small so that you can dip to combine the flavours.

You will need for the Posset:

3 large lemons

600 ml double cream ( I use a light version, just as good )

150g caster sugar

For the bics:

125g butter ( softened )

125g soft brown sugar

180g plain flour

2 tsp bicarbonate soda

1 tsp Golden Syrup

1 tsp ground ginger

1 egg ( yolk )

For the Posset – Pour the double cream and sugar into a saucepan and heat it up slowly. Let it simmer for a minute and then take off the hob. Squeeze the lemons in to a cup and then pour the juice in to the mixture. Stir it all together gently and then pour into 6 cups or ramekins. Put them the fridge for at least 4 hours. For best results, leave overnight.

For the biscuits – warm the oven to 180 C, place some grease proof paper onto a baking sheet and measure out all of the ingredients. Mix the butter and sugar together ( ideally with a mixer ) until paste like. Add the ground ginger, syrup and the egg yolk, mix it all up and then fold in the flour with your hands. Once you have a nice even consistency, flatten the mixture out on the table so that the thickness is about 3mm. Cut out in whatever shapes you wish, if you don’t have cutters, you could cut them into little squares – and place them onto the greaseproof paper. Pop in to the oven for 10 – 12 minutes.

The whole process takes about 45 mins !

Have you made this recipe before ? Any extra tips or questions  – leave me a comment under the post and I will get right back to you. :)

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