Lemon syllabub with rosemary biscuits recipe | Sainsbury`s Magazine
This lemon syllabub with rosemary biscuits recipe is a simple combination of sweetened cream and wine
Ingredients
- 2 lemons
- 1 x 330ml pot whipping cream
- 60g caster sugar
- 3 tbsp sweet white wine (we used Sauternes)
- 95g self-raising flour, plus extra to dust
- 75g soft butter
- 45g demerara sugar
- 1 tsp finely chopped rosemary
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