Clementine cream pots with cinnamon and rye shortbread
Serves: 6Prepare & Cook:
250g butter, softened
200g SpinneysFood Caster Sugar
125g white rye flour
150g plain flour
3 tsp SpinneysFood Fine Cinnamon
2 tbsp granulated sugar
zest of 2 clementines and 50ml juice, plus extra zest to garnish
75ml SpinneysFood Sparkling Grape Juice
450ml double cream
Put the butter and 125g caster sugar in a bowl and beat with an electric hand whisk until pale and fluffy. Stir in the flours, cinnamon and ½ tsp sea salt flakes. Use your hands to form into a smooth dough.
Roll out between sheets of baking paper into a rectangle roughly 1cm thick. Discard the top sheet and transfer to a large baking tray. Make triangular cuts across the width of the dough roughly 3cm wide at the bottom. Prick all over with a fork and chill for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Make a small gap between each slice of dough (this is easier done once chilled) and scatter over the granulated sugar. Bake for 20 minutes, or until light golden at the edges. Leave to cool on the tray.
When you’re ready to serve, put the clementine zest and juice, the sparkling grape juice and remaining caster sugar in a bowl. Stir until the sugar has dissolved.
In a separate bowl, whisk the cream to soft peaks. Gradually beat in the clementine and grape mixture until light and airy.
Divide the cream among six small glasses or pots and garnish with clementine zest. Serve with the cinnamon shortbreads.