50g ground rice (or more flour if you can't find it)
85g flaked almonds
Make the posset first. Put the cream in
a big saucepan with the sugar and gently
heat, stirring, until the sugar has melted.
Bring to a simmer and bubble for 1 min.
Turn off the heat and stir in the lemon
zest and juice. Divide between pots or
bowls, cool to room temperature, then
carefully cover and chill for at least 3 hrs,
or up to 24 hrs.
To make the shortbread, heat oven
to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor
until no lumps of butter remain (or rub
together with your fingertips). Tip into a
bowl and stir in the sugar, ground rice and
almonds. Line the base of a roughly 22cm
square tin with baking parchment. Tip
in the mixture and press it down firmly,
making it as flat as you can. Dredge with
more sugar and bake for 25-30 mins until
pale golden. Cool in the tin.
Cut the shortbread into shards and
serve with the possets and little spoons.