Another week, another elderflower recipe! But the season is short and I couldn’t resist sharing another. These melt-in-the-mouth lemon shortbread biscuits are sandwiched with delicate elderflower buttercream and sprinkled with lemon zest. Easy to make and delicious with a cup of tea. To make the lemon and elderflower shortbread, you will need:
175g plain flour
50g caster sugar
190g butter, 130g chilled and cubed, 60g softened
2 lemons, zested, 1 juiced
130g icing sugar
2 tbsp whole milk
1 1/2 tbsp elderflower cordial.
Preheat the oven to Gas 4/ 180C/ Fan 160C. Put the flour, sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs.
Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr.
Either roll the dough out and cut into rounds, or if you’re in a hurry like I was, roll teaspoons of the dough into balls and flatten into rounds with the back of a fork. The dough is pretty sticky but that makes for lovely crumbly shortbread!
Bake for 8 – 10 mins until golden brown. Remove from the oven and leave to cool for 5 mins on the trays. Transfer to a wire rack to cool completely. Meanwhile, beat the softened butter with icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial and some lemon zest, if you fancy.
Spread or pipe a layer of icing onto the base of half the biscuits then sandwich with the other biscuits. Scatter with lemon zest. Leave to set for one hour. They will keep, unsandwiched, in an airtight container in the fridge for 3-4 days.
What are you baking this weekend?
Lemon and elderflower shortbread adapted from Tesco.