Little lime possets with shortbread

MAKES 6

I have to admit that these wee treats are more likely to nourish your soul than your body! But they are gluten-free and make a great snack for royal wedding watching. I think Meghan would approve of their daintiness.

300ml cream

¼ cup caster sugar

Grated zest and juice of

2 large, juicy limes

1 Place the cream, caster sugar and lime zest in a saucepan. Stir over moderate heat and bring to the boil. Boil for 3 minutes.

2 Remove from the heat and stir in the lime juice.

3 Pour into 6 small individual cups or ramekins. Cool and refrigerate for 3- 4 hours or overnight until set.

4 Serve with shortbread for dipping.

SHORTBREAD

230g butter, softened

at room temperature

¾ cup icing sugar

1½ cups gluten-free flour (or use 1½ cups plain flour plus

2 heaped tbsp cornflour) Small pinch of salt

½ tsp fresh rosemary, finely

chopped (optional)

1 Preheat oven to 130°C.

Line two oven trays with baking paper.

2 Cream the butter and sugar until pale and fluffy. Sift in the dry ingredients and add the rosemary, if using; mix well.

3 Tip onto a lightly floured surface and roll out to about 5mm thick, then cut into shapes using cookie cutters or by hand. I like them in short rectangles.

4 Remove each with a butter knife or thin spatula and place on the lined trays. Prick each piece with a fork 3 times. Chill for 15-20 minutes.

5 Bake for 30- 40 minutes to a lovely golden colour. Cool, then place on a wire rack to become completely cold.