Lemon Posset with shortbread   Print Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients For the shortbread biscuits: 200g dairy-free butter 125g icing sugar 310g plain flour 1 tbsp cornflour mixed with 2 tbsp cold water 2 tsp vanilla extract 1 tbsp dairy-free milk, if needed For the posset: 600g silken tofu zest and juice of 2 lemons 120ml agave nectar 4 tbsp coconut oil, melted 1 tsp vanilla extract a few fresh raspberries, to serve 1 tbsp icing … Continue reading Lemon posset with shortbread