Lemon Creams with Raspberries and Crispy Cinnamon Cookies

Danelle

ingredients

Lemon Creams

1 3/4 cups heavy cream
1/2 cup superfine sugar
6 tablespoons lemon juice
1 1/4 cups fresh raspberries
2 tablespoons confectioners’ sugar

Crispy Cinnamon Cookies

1 cup softened unsalted butter
1/2 cup superfine sugar
1 tablespoon milk
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon

directions

Lemon Creams

1
Heat the cream and superfine sugar together in a saucepan until the sugar has dissolved. Bring to a boil, then reduce the heat and simmer for 3 minutes.
2
Remove the pan from the heat, add the lemon juice, and immediately pour into 2/3 cup ramekins. Set aside to cool completely, then chill overnight in the refrigerator.
3
Combine the raspberries and confectioners’ sugar in a bowl and mash lightly. Allow to stand for 30 minutes until really juicy. Spoon the raspberry mixture onto the lemon creams and serve with crispy cinnamon cookies.

Crispy Cinnamon Cookies

Spray 2 baking sheets lightly with spray olive oil. Put ingredients in a food processor and process until smooth. Roll small pieces of the dough into balls and flatten into 2 inch discs. Place on the prepared baking sheets and bake in a preheated oven, 350°F, for 12-15 minutes until lightly golden. Allow to cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Source: 200 really easy recipes