INGREDIENTS

INSTRUCTIONS

Dissolve the sugar in the water in a saucepan over a gentle heat.  When
it is all dissolved turn up the heat and bring to the boil.  Simmer to
reduce the syrup in volume slightly and thicken the  consistency. Cool
and then chill. Hull the strawberries and puree  them in a blender with
the lemon juice. Mix together the strawberry  and lemon puree with the
stock syrup and then pass through a fine  sieve. If you have an ice
cream maker, pour in the sherbet and set to  40 - 45 minutes to churn
and freeze. Alternatively, freeze in a  shallow container in the
freezer until the sorbet is slushy. Remove  from freezer and whisk
until doubled in volume. Return to freezer.  Repeat this process twice
more to ensure that any ice crystals are  broken down and dispersed and
the resultant sherbet is creamy and  light.  Skin Hazelnuts  6. Spread
hazelnuts on a baking sheet and roast in a hot oven for 4  or 5 minutes
until the nuts are golden and the skins start to lift.  Tip onto one
half of a clean dry tea towel. Fold the second half over  the hot nuts
and rub with the tea towel until the skins rub off.  Shortbread Fingers
7. Preheat oven to 150°c / 300°f / Gas Mark 2. Grease a flat baking
sheet.  8. Cream butter and sugar together until light and fluffy.  9.
Mix together flour and semolina and sieve. Add nuts.  10. Gradually
work the sifted flour and chopped nuts into the creamed  mixture until
it forms a dough.  11. Blend the few crumbs in with your hand to make
it all stick  together. Gently knead it on a lightly floured surface
until smooth.  This is a fragile dough - which is why it is so crumbly
and rich to  eat - so handle it lightly and carefully. Heavy handling
will cause  the butter to oil out and the biscuits to be hard instead
of crispy  and crumbly.  12. Roll out lightly to a rectangle about 1/4
inch thick. Exact size  is unimportant since you will be cutting it
into finger shapes. Crimp  the edges with the back of a fork and make
fork marks all over the  dough in even lines. This is partly
traditional and partly to prevent  the biscuits from bubbling up in
places.  13. Bake for 10 - 12 minutes until lightly coloured. Dredge
with  caster sugar. Mark into finger shapes. When cool, lift with
palette  knife onto cooling rack until cold.  14. The biscuits only
become crisp when cold.  15. They make lovely accompaniment to mousses,
fruit salads and ice  cream  Converted by MC_Buster.  NOTES :
Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 119
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 14.8mg
Sodium: 439.6mg
Potassium: 129.2mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 3.6g