The weather in Edinburgh is the definition of dreich at the moment, so I’m welcoming Summer into the kitchen with makes and bakes instead (more on that soon!). June marks the brief but delicious elderflower season – you can see my other elderflower recipes here. These delicate, Summery elderflower custard creams combine a crumbly custard cream biscuit with light elderflower buttercream. To make them, you will need:
180g very soft salted butter
50g icing sugar
125g plain flour
80g custard powder
For the filling:
100g icing sugar
1 tbsp elderflower cordial
Preheat the oven to 190C Fan. Using a stand mixer, cream the butter and sugar until light and fluffy then add the rest of the dry ingredients and mix briefly until just coming together as a dough.
Divide into walnut-sized pieces, roll into balls and place on a lined baking tray.
Use the back of a fork dipped in water to press the dough down into a biscuit shape.
Bake in the preheated oven for 12 – 15 minutes until golden brown. Meanwhile, make the elderflower filling. Cream the butter and sugar until light and fluffy, almost white in colour – about five minutes. Add the elderflower cordial and mix again. Chill until needed.
Leave the biscuits to cool for five minutes on the tray then place on a wire rack until completely cooled. When ready to fill them, pair up evenly sized biscuits and sandwich together with a small spoonful of elderflower buttercream. You can leave them in the fridge for half an hour to firm up further – if you can wait that long!
What are you baking this weekend?
Recipe adapted from Claire Thomson.