Lemon and Elderflower Shortbread Sandwiches Recipe

Lemon and Elderflower Shortbread Sandwiches Recipe

Add a floral twist to easy lemon shortbread biscuits with delicate elderflower cordial. Sandwich two buttery biscuits together with elderflower buttercream and zingy lemon curd for a simple yet impressive Mother's Day baking recipe. Decorate with a drizzle of white chocolate and a sprinkling of lemon zest, and enjoy! 

Prep time: 30 minutes

Cook time: 10 minutes

Servings: 10 people

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. 

Put the flour, caster 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.

Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick. Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.

Bake for 6-8 mins until lightly golden. 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 the icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial.

Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days.

Ingredients

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Ingredients

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Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. 

Put the flour, caster 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.

Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick. Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.

Bake for 6-8 mins until lightly golden. 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 the icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial.

Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days.