Boil the sugar and lemon juice until the mixture is ... Whisk into the mascarpone. Sandwich the biscuits with some of the cream. Rub the butter into the flour until fully incorporated.

To make the posset, put the cream, sugar and lavender in ... Transfer to a wire rack to cool. Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight ...

Imagine biting into a soft, flaky biscuit, only to discover a rich crab filling that melts in your mouth, enhanced by a burst of zesty lemon butter. These biscuits are more than just a snack ...