30g of butter (softened)
30g Borderfields Gold
25g of caster sugar
1 dash of vanilla extract
1 pinch of sea salt
80g of plain flour
1 tsp rapeseed seeds, crushed


150g of berries of your choice
50g of honey
1/4 lemon, juiced


3 tbsp of Borderfields Gold
1/2 tsp Vanilla bean paste

150g of cream
150g of dark chocolate
1 tbsp of honey
1 tbsp of Borderfields Gold


  1. Begin by making the shortbread at least 2 hours before you need to bake it. Add the butter to your mixing bowl along with the sugar, soften. Add the oil, salt, vanilla extract and mix until fully incorporated. Fold in the flour until a smooth dough forms
  2. Pop the dough ball into the fridge for 2 hours.
  3. Make the vanilla oil by combining the vanilla bean paste and rapeseed oil in a small bowl. Set aside
  4. Make the compote by placing all the ingredients in a small pan and place over a medium heat. Once the berries start to release their juices, taste, if you are happy, set aside to cool
  5. For the ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Fold in the cream, then stir in the oil and honey. Place in the fridge to set
  6. Preheat an oven to 180°C/gas mark 4. Remove the ganache from the fridge to come up to room temperature, and roll out the dough and slice into 1cm-thick circles. Place on a tray lined with greaseproof paper. Bake for 10-12 minutes until golden, then set aside to cool
  7. To serve, place a shortbread on the base of each plate. Pipe the ganache and place on top of the biscuit. Finish with a dollop of blackcurrant compote, then drizzle the vanilla oil around the base.