Blackcurrant Fool with Lavender shortbread

The lavender shortbread is to die for. You would be a fool not to try this!

Serves 4 Prep time Bake time
Blackcurrant Fool with Lavender shortbread


For the shortbread:

  • 110g butter (room temperature)
  • 50g lavender sugar
  • 175g plain flour


  1. First, make the shortbread. Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/2cm thick.
  2. Cut out the shortbread rounds using a 6cm fluted cutter and bake in a preheated oven at 160°C for approx 15 mins until pale golden in colour.
  3. To make the fool: put the blackcurrants, cordial and lavender sugar into a saucepan, bring to the boil and simmer for 4 minutes. Leave the compote to cool.
  4. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tbsp of the cooking liqueur from the blackcurrants.
  5. To stack the dessert: layer the components together, starting with a shortbread biscuit, followed by a tablespoon of fool and a spoonful of blackcurrant compote, then and again a shortbread biscuit, a spoonful of fool and finish with a shortbread biscuit. Dust with icing sugar, drizzle with a little of the sauce from the compote and garnish with mint.