Raspberry and Elderflower Shortbread Recipe

(19 ratings)

Photo of a raspberry elderflower shortbread recipe


  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.


  • 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
Top Tip for making Raspberry and Elderflower Shortbread

You could make these mouth sized treats into a dessert by using a 6cm cookie cutter instead