I made these biscuits a couple of months ago, when it was still elderflower season but there is nothing stopping you from enjoying them now if you have some elderflower cordial at home! Elderflower, lemon and white chocolate has to be one of my favourite combinations ever. It’s so sweet, light and fresh, I love it paired with the butteriness (is that a word?) of the shortbread. The reason I’m so late in posting this recipe is because I had entered them in a baking competition and was awaiting a result before sharing them. Unfortunately, they did not win first prize (outrageous, I know!) but they are still very much a winner in my eyes and have become one of my favourite recipes.
The cookie cutter I used was a little bent and wonky, hence the not-quite-round shapes, but as Nigella would say, at least it proves they are homemade!Print
Elderflower & White Choc Chip Shortbread
- 300g (2 3/4 cups) plain flour
- 250g (2 cups + 1 tbsp) butter
- 100g (1/2 cup) caster sugar
- 3 tbsp elderflower cordial + extra for glaze
- 100g (1/2 cup) white chocolate chunks or chips
- lemon zest
- 1 tsp vanilla extract
- Icing sugar for dusting
- Combine sugar, vanilla, 1 tbsp lemon zest and elderflower cordial.
- Mix in butter until creamy.
- Sift in flour and mix until a soft dough is formed. Fold in the white chocolate chips.
- Put the dough between two sheets of cling film and roll into a 1cm thick dough. Chill in the fridge for at least an hour to firm up.
- Preheat oven to 180c When the dough is firm, cut into shapes with a cutter.
- Brush some extra elderflower cordial onto the biscuits. Sprinkle with icing sugar and bake for 15-20 minutes until slightly golden.
- Try not to eat them all!
- Serving Size: 24