Rose water meringue and lemon shortbread swirls from Dish Magazine, Oct/Nov 2014 (#56) (page 92) by Claire Aldous

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Notes about this recipe

  • RosieB on April 23, 2015

    These were pretty fiddly to make and the dough was really sticky when they were rolled which made cuttinging them into rounds very difficult. I thought they would be a disaster but they cooked up nicely and were delicious with a cup of coffee. I could not get freeze dried raspberries so I used strawberries and pineapple which I blitzed in the food processor and sprinkled some on the meringue layer before rolling up and also to serve. They looked good.

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