Elderberry-Lemon Shortbread

Elderberry-lemon Shortbread recipe
Elderberry-lemon Shortbread

 What an awesome use for the elderberries left over from the cordial recipe. The lemon provides a good counterpoint to the elderberry flavors, and the brown sugar sweetens it just to the point of being delicious, without the risk of being too sweet. 

Because the cordial is ready to drink as soon as the berries are strained out, you can enjoy these shortbreads right alongside the finished cordial. 

Elderberry-Lemon Shortbread Recipe

Ingredients:

  • 1 1/2 sticks butter, softened
  • 1/2 cup brown sugar
  • 1 Tbs. lemon zest
  • 1 3/4 cups flour
  • 1/2-3/4 cup elderberries from cordial, drained
Cream together the butter and sugar, then add the elderberries and zest. Gradually add in the flour, mixing with your hands, if need be.
On a clean surface, roll out the dough to 1/2″ thick. Cut into strips about 1″ wide. You can either leave them as strips, or cut the shortbread into bite-sized squares. Arrange on a lined baking sheet, and refrigerate for at least one hour.
Bake in a preheated oven at 350F for 10-12 minutes.
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2 Comments Add yours

  1. p says:

    The recipe calls for currants, but everything else on the page is referring to elderberries… I’m sure either berry could be used in the recipe, but it’s a bit confusing for an elderberry-lemon shortbread to call for currants strained out of an elderberry cordial…

    1. Chelsea says:

      Good catch! Fixing now… 🙂

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