Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go.
It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat.
I managed 2 cake tins worth of shortbread, which equated to 16 slices.
To make elderflower and white chocolate shortbread you will need:
250g butter
100g caster sugar
2 tbsp elderflower cordial
1/2 tsp vanilla extract
The rind of 1 lemon
300g plain flour
100g chopped white chocolate
Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time a little if using a square tin and decrease slightly if you're going for individual rounds.
Cream the butter and sugar together using a wooden spoon or an electric whisk until pale.
Add in the elderflower cordial, vanilla extract and lemon rind and gently beat.
Add the plain flour and combine.
Throw in the white chocolate chunks and gently mix to form your shortbread.
At this stage you can either press into your tin and mark out the shortbread with a knife or wrap in clingfilm for 30 minutes and cut out shapes.
Pop your tin in the preheated oven for 15-20 minutes. Check at 15 to see if golden and if not give it a few more minutes.
Leave to cool in the tin before properly cutting out the segments of shortbread and enjoying their buttery, crumbly deliciousness.
ahh ma gad. I expect these on the table when we are next all in your kitchen!!
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