Raspberry Fool With Lavender And Lemon Shortbread

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Ingredients

Ingredients For the lavender and lemon shortbread

  • 55g/2oz butter, plus extra for greasing

  • 2 tbsp icing sugar

  • 40g/1½oz self-raising flour

  • 40g/1½oz plain flour, plus extra for dusting

  • 1 tbsp chopped lavender flowers

  • 1 lemon, zest only, grated

  • caster sugar, for dusting

For the raspberry fool

  • 170g/6oz raspberries

  • 2 tbsp icing sugar

  • 150ml/5fl oz double cream, whipped until soft peaks form when the whisk is removed

To serve

  • ½ tbsp chopped lavender flowers

  • 4 raspberries

  • sprig fresh mint

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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