Ingredients
250g Cauldron Organic Tofu, drained
For the shortbread cases:
175g plain flour
50g caster sugar
115g butter or dairy-free spread for a vegan option
Grated rind of 1½ lemons
Juice of 1 lemon
1 tbsp golden syrup
1 tbsp brandy
50g icing sugar, sifted
To decorate: lemon zest, fresh berries, mint sprigs and extra icing sugar.