Experience the versatility of Elderflower Cordial and cook yourself, and your loved ones, this delicious refreshing desert, developed by Sophie Conran, especially for you and Belvoir Fruit Farms.
- 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
- 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
Mix the zest, sherry, cordial, lemon juice and sugar together in a bowl. Mix well and pour in the cream. Using a hand-held whisk, whisk into soft peaks. Spoon into a serving dish or individual glasses and chill for an hour. Serve with shortbread.
- Preheat oven to 180C.
- Cover a large baking sheet with baking parchment, cut to size. I use a little butter rubbed on to the sheet to get he parchment to stay in place.
- 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.
- 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 £ coin or a little thinner.
- Cut with a heart-shaped cookie cutter if you have one, or an upturned glass and place on the baking sheet.
- Place on the middle rung of the oven and bake for 10 minutes.
- Leave in the tin to cool and dust with caster sugar.