Makes 12 14 bars
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 Siucra 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
For the syrup, place the water, Siúcra caster sugar, elderflowers 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. Pour into a sterilized jar or bottle, seal and refrigerate.
To prepare the jam, place the mashed strawberries, Siúcra sure set jam sugar and bay leaf into a saucepan. 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.
Pour into a sterilized jar and seal with a lid.
For the bars, line a 20cm x 20cm square baking tin with parchment.
Preheat the oven to 180°C/fan 160°C/gas 4.
To prepare the shortbread base, cream the softened butter and Siúcra caster sugar together. Add the plain flour and mix together until combined.
Spoon into the baking tin and press down with the back of a spoon
Place in freezer for 5 minutes
Bake in the preheated oven for 18 minutes
To prepare the topping, melt butter in a saucepan, stir in the flour, cook for a minute while stirring.
Take off the heat, add oats, Siúcra caster sugar and flaked almonds, mix well.
Remove shortbread from oven and spread jam over
Arrange the raspberries on top, sprinkle over the cinnamon
Spoon the topping over, and bake for about 20 minutes until golden and baked
Cool for 10 minutes before cutting