For the sorbet

  • 100g golden caster sugar
  • 4 tsp runny honey
  • 6 cardamom pods, bruised
  • Pared zest of ¼ orange
  • 600g plain natural yogurt

For the shortbread

  • 150g unsalted butter
  • 75g golden caster sugar, plus extra for sprinkling
  • 150g plain flour
  • 75g cornflour
  • 1 pinch of salt
  • 1 tbsp poppy seeds


To make the sorbet

  1. 1

    Place the sugar and honey in a small pan with the cardamom pods, the orange zest and 4 tbsp water. Place over a low heat and bring the liquid to a gentle simmer. Cook for 3-4 minutes, or until the syrup begins to thicken slightly. Remove from the heat and set aside to cool.

  2. 2

    Put the yogurt in a mixing bowl. Strain the syrup through a sieve on to the yogurt and whisk thoroughly. Pour into an ice-cream machine and churn until soft set. Transfer to a plastic container, cover and place in the freezer for 3-4 hours until frozen.

To make the shortbread

  1. 1

    Heat the oven to 170°C/gas mark 3. Place the butter in a pan over a low-medium heat. Shake the pan occasionally to stop the butter spitting. Cook for 5-6 minutes, until the butter smells fragrant and nutty and you see the solids browning on the base of the pan. Skim any foamy bubbles from the top. 

  2. 2

    Place the sugar in a bowl, then pour over the butter, leaving the solids in the base of the pan. Mix well. Combine the flour, cornflour and salt in a separate bowl, then add to the butter and sugar mixture. Use a spatula to bring everything together into a soft dough. 

  3. 3

    Spread the dough evenly over a non-stick 25 x 15cm (10 x 6in) baking tray, pressing it down with a spatula to level it. Bake in the oven for 15-20 minutes until golden. Remove from the oven and sprinkle with the caster sugar and poppy seeds. Use a knife to score the biscuit into rectangular fingers and allow to cool.

  4. 4

    Remove the sorbet from the freezer 15 minutes before serving it and serve with the crumbly biscuit.

Gather by Gill Meller (£25, Quadrille)

Nutritional Details

Each serving provides
  • Energy 1671kj 399kcal 20%
  • Fat 19.3g 28%
  • Saturates 11.2g 56%
  • Sugars 33.3g 37%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1202kj/287kcal

Each serving provides

49.8g carbohydrate 0.9g fibre 6.1g protein

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