Raspberry and Elderflower Shortbread Recipe

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Ingredients

• 85g plain flour
• 35g caster sugar
• 75g cold unsalted butter, cubed
• 100g raspberries
• 25ml elderflower liqueur
• 200ml double cream
• 1 tsp icing sugar, to dust

Method

1. Preheat the oven to 180C/160C fan//gas 4. Place the flour, caster and butter in the bowl of a food processor whiz until it resembles breadcrumbs.

2. Pulse until it comes together to form a ball then carefully remove from the processor bowl. Dust the surface with flour and roll out the shortbread to 6mm thick. Using a 3cm fluted cutter punch out rounds and transfer to a lined baking tray.

3. Bake for 10 minutes until just turning golden. Leave to cool completely.

4. Crush raspberries with a fork and stir through the elderflower liqueur. Lightly whip the cream then fold through the raspberries. Spoon a little of the raspberry cream onto each of the shortbreads and sandwich with a another shortbread. Dust with icing sugar to serve.