Elderflower Syllabub with Shortbread by Sophie Conran

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.

Serves 6 Prep time Bake time
Elderflower Syllabub with Shortbread by Sophie Conran

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

Method

Elderflower Syllabub:

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.

Shortbread:

  1. Preheat oven to 180C.
  2. 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.
  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 £ 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.