Ingredients:
For the elderflower syrup
- 150ml water
- 150g Siúcra caster sugar
- 2 pieces lemon peel
- 4 large bunches washed elderflowers
For the jam
- 250g strawberries, washed, hulled and mashed
- 250g Siúcra sure set jam sugar
- 1 bay leaf
- 4 large bunches washed elderflowers
- 2 tbsp elderflower syrup
For the shortbread base:
120g softened butter
60g Siúcra caster sugar
170g plain flour
For the topping 100g butter
4 tbsp plain flour
60g oats
70g Siúcra caster sugar
3 tbsp flaked almonds, crushed
100g fresh raspberries
¼ tsp ground cinnamon
Instructions:
For the syrup:
1. Place the water, Siúcra caster sugar and lemon peel pieces into a saucepan and bring to the boil, reduce the heat and simmer gently for about 9 to 10 minutes until a light syrup forms. Remove the lemon pieces.
2. Pour into a sterilized jar or bottle, seal and keep in the fridge.
To prepare the jam:
1. Place the mashed strawberries, Siúcra sure set jam sugar and bay leaf into a saucepan.
2. Use a fork to pull off all the elderflowers and add the elderflower syrup. Bring to the boil and boil for 4 minutes, stirring from time to time. Scoop the foam off the top if needed. Remove the bay leaf.
3. Pour into a sterilized jar and seal with a lid.
For the bars:
1. Line a 20cm x 20cm square baking tin with parchment.
2. Preheat the oven to 180°C/fan 160°C/gas 4.
To prepare the shortbread base:
1). Cream the softened butter and Siúcra caster sugar together until light and fluffy.
2). Add the plain flour and mix until combined.
3). Spoon into the prepared baking tin and press down with the back of a spoon.
4). Leave in the freezer for 5 minutes.
5). Bake in the preheated oven for 18 minutes.
To prepare the topping:
1). Melt the butter in a saucepan, stir in the plain flour, cook for a minute while stirring.
2). Take off the heat, add oats, Siúcra caster sugar and crushed flaked almonds and mix well.
3). Take the shortbread out of the oven.
4). Increase the heat of the oven to 190°C/fan 170°C /gas 5.
5). Spread 6 tbsp of jam on over the shortbread base.
6). Arrange the raspberries on top and sprinkle over the ground cinnamon.
7). Spoon the topping over evenly and bake for about 20 minutes until golden and baked.
8). Transfer to a cooling rack and leave for 10 minutes before cutting into bars and then leave to cool completely.
