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WINING & DINING RECIPE S TO TRY AT HOME


CHAMPAGNE AND


R A S P B E R R Y POS S E T S WITH SHORTBREAD BISCUITS


For the heart shaped Munchy shortbread biscuits:


200 g butter or margarine (can be dairy-free) 1 tsp vanilla essence 100 g caster sugar 300 g plain flour sifted Salted Caramel Munchy Seeds


1. Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Add the Munchy Seeds and blend into the dough. Wrap in cling film and chill in the fridge for at least 30 minutes.


2. Preheat the oven to 160ºC/140ºC (fan) and line a baking tray with parchment paper.


3. Once the dough is chilled, roll out to approximately ½ cm thick and cut into hearts using a heart-shaped cookie cutter.


4. Place on the baking sheet and bake for 12–15 minutes until golden brown.


For the Champagne and Raspberry Possets:


140g frozen raspberries, defrosted 2 tbsps Champagne 200ml double cream 4 tbsps golden caster sugar Freeze dried raspberries, to decorate


1. Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.


2. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2½ minutes, stirring constantly.


3. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hours or more until set.


4. To serve, remove the possets from the fridge and serve with Munchy Seeds heart-shaped shortbread biscuits.


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