Elderflower syllabub with shortbread

Elderflower syllabub with shortbread
Elderflower-Syllabub_no-bottle.jpg

Method

  1. Preheat oven to 180C/350F/Gas Mark 4.
  2. Cover a large baking sheet with baking parchment, cut to size. Use a little butter rubbed on to the sheet to get he parchment to stay in place.
  3. Sift the flours together and put into a food processor with the butter, sugar, vanilla and salt. Blitz until it is well mixed, looks like breadcrumbs or begins to clump.
  4. Turn out onto the work surface and work into a ball. Divide into 4 and dust the work surface with a little flour. Roll out each piece of dough to a thickness of a £1 coin or a little thinner.
  5. Cut with a heart-shaped cookie cutter if you have one, or an upturned glass and place on the baking sheet.
  6. Place on the middle rung of the oven and bake for 10 minutes.
  7. Leave in the tin to cool and dust with caster sugar.

Recipe from www.belvoirfruitfarms.co.uk

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Tip

Serve this light and fluffy syllabub with shortbread hearts

Ingredients

Elderflower syllabub:
The zest of a lemon
4tbsp sweet sherry
2 tbsp Belvoir elderflower cordial
Juice of 1 lemon
A heaped tbsp. caster sugar
300ml double cream
Shortbread:
225g plain flour
75g corn flour
200g butter, straight from the fridge, cut into cubes
100g caster sugar
½ tsp vanilla extract
A pinch of salt
Extra sugar and flour for dusting

Notes

Time: 15 mins
Serves: 6
Nutrition: n/a