Raspberry and Elderflower Shortbread Recipe

(16 ratings)
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makes:

18

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

  • 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.

  • 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.

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

  • 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.

Top Tip

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

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