Jamie Magazine
By Nathan Outlaw
St Clement’s granita & shortbread
Lemon, orange & juniper berries
50 mins plus freezing, chilling & resting
Not Too Tricky
serves 4
About the recipe
A summery dessert inspired by the oranges and lemons of St Clement’s pudding (which, incidentally, shares its name with a Cornish village). Using liquid glucose helps to control the formation of crystals, resulting in a smoother-style granita – you can find it in the baking aisle of your supermarket.
Recipe From
Ingredients
1 orange
2 lemons
75g liquid glucose
75g caster sugar
500ml fresh unsweetened orange juice
10 juniper berries
SHORTBREAD BISCUITS
65g unsalted butter, at room temperature
20g caster sugar, plus extra for dusting
80g plain flour
½ teaspoon cornflour
Method
- Using a Microplane grater, finely zest the orange and 1 lemon into a saucepan. Squeeze in the lemon juice and add the liquid glucose, sugar and orange juice.
- Crush and add the juniper berries, then slowly bring to the boil over a medium heat. Simmer for 2 to 3 minutes, then remove and leave to cool completely.
- Pass the mixture through a sieve and transfer to a wide, freezer-proof container, so it’s about 1 to 2cm deep (this will help it freeze quicker).
- Pop in the freezer for 1 to 2 hours, forking through every hour until all of the mixture has crystalised.
- To make the shortbread, gently beat the butter and sugar until pale and fluffy. Add the flour, cornflour and 1 pinch of fine sea salt, and mix into a dough. Wrap in clingfilm and leave at room temperature for 1 hour.
- Roll out the dough between 2 sheets of baking paper to 5 to 6mm thick. Discard the top sheet of paper and cut the dough into rectangles (it should make about 8 biscuits).
- Prick them with a fork, then slide the shortbread on its paper onto a baking sheet and chill in the fridge for at least 30 minutes.
- Preheat the oven to 160ºC/325ºF/gas 3.
- Bake the shortbread for 15 to 20 minutes, until golden. Remove, sprinkle with extra sugar, then leave to cool on a wire rack.
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