Serves 6
Preparation time: 15 mins
Cooking time: 10-15 mins (plus 2-3hrs cooling time)

You’ll need:

Syllabub

• thinly pared rind and juice of one lemon
• ¼ pt (142 ml) white wine
• 20z (55g) caster sugar
  
• generous ½ pint (284 ml) double cream 

Lavender Biscuits

• 4 oz (100g) plain flour
• 2 oz / 50 g rice flour or extra plain flour or cornflour
• 4 oz (100g) butter
• 2 oz (50 g) caster sugar
• lavender flowers

What next:

For the syllabub

1. Soak the pared lemon rind in the wine for 2 – 3 hours
2. Squeeze the lemon and strain the wine and lemon juice into a deep bowl. Add the sugar and stir well until dissolved. Slowly stir in the cream then whisk with a hand whisk or rotary whisk until the mixture thickens to a soft peak.
3. Spoon into glasses and stand in a cool place until the next day. Choose a cool larder in preference to a refrigerator.

For the biscuits:

1. Sift the flour and rice flour or cornflour into a bowl. Cut the butter into small pieces and rub into the flour mixture with the tips of your fingers.
2. Add the sugar and a good sprinkling of fresh or dried lavender flowers. Knead very well until the mixture binds together. Roll out to approximately ¼ inch deep and cut into rounds.
3. 3 Lay on baking trays lined with baking parchment and bake in the centre of a cool to moderate oven (15oº- 160º C / 300º- 325ºF / gas mark 2 – 3) for 10 - 15 minutes. Cool on a wire rack.

To Serve:

Serve the syllabub with lavender biscuits.

Janet Williams serves a varied menu at the Pilgrim Tearooms which is situated in Brecon Cathedral Close. All food is freshly prepared on the premises using local and organic ingredients as available. Evening meals & buffets for groups are welcomed by arrangement, as is any outside catering, buffets can be delivered to homes & offices. Open 7 days a week. Tel: 01874 610610 or Mobile: 07970 997904