Elderberry Shortcake


  • 100g hazelnuts
  • 280g self-raising flour
  • 11/2 tsp ground cinnamon
  • 165g demerara sugar
  • 150g unsalted butter, chopped
  • 2 eggs
  • 160g stewed and sweetened elderberries
  • 1 tbs extra demerara sugar


  1. Preheat the oven to 180oC, grease a deep 20cm  tin and line the base with baking paper
  2. Bake the hazelnuts for 5-10 minutes, place in a tea towel and rub together to remove the skins then roughly chop
  3. Mix the flour, cinnamon, sugar, butter and half the hazelnuts in a food processor in short bursts until finely chopped
  4. Add the eggs and process until well combined
  5. Press half the mixture onto the base of the tin, then spread the elderberry mixture evenly over the top
  6. Lightly knead the remaining hazelnut into the rest of the dough, then press evenly over the elderberry layer.
  7. Sprinkle the extra sugar over the top and bake for 50 minutes, or until a skewer inserted comes out clean.
  8. Leave in the tin for 15 minutes before turning out onto a wire rack to cool completely.

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