Rosie Makes: Elderflower Custard Creams

Rosie Makes: Elderflower Custard Creams

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
60g cornflour
80g custard powder
For the filling:
100g icing sugar
50g butter
1 tbsp elderflower cordial

Rosie Makes: Elderflower Custard Creams

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.

Rosie Makes: Elderflower Custard Creams

Divide into walnut-sized pieces, roll into balls and place on a lined baking tray.

Rosie Makes: Elderflower Custard Creams

Use the back of a fork dipped in water to press the dough down into a biscuit shape.

Rosie Makes: Elderflower Custard Creams

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.

Elderflower Custard Creams

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!

Elderflower Custard Creams

Elderflower Custard Creams

Elderflower Custard Creams

What are you baking this weekend?

Elderflower Custard Creams

Elderflower Custard Creams

Elderflower Custard Creams

Recipe adapted from Claire Thomson.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.