Elderflower Syllabub With Shortbread

Experience the versatility of Belvoir Elderflower Cordial with this delicious, refreshing dessert developed by Sophie Conran especially for Belvoir Fruit Farms.

Serves 6 Prep time Bake time
Elderflower Syllabub With Shortbread


For the Syllabub

Zest of a lemon

4tbsp sweet sherry

2 tbsp Belvoir elderflower cordial

Juice of 1 lemon

A heaped tbsp. caster sugar

10 fl oz double cream


For the shortbread

7 oz plain flour

2.5 oz corn flour

7 oz butter, straight from the fridge, cut into cubes

3 oz caster sugar

½ tsp vanilla extract

A pinch of salt

Extra sugar and flour for dusting


Mix the zest, sherry, elderflower 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.

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 2 dimes 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.