Friday, 31 May 2013


A fragrant and crisp elderflower biscuit topped with a gooseberry half that adds a melting tang to the centre. These little biscuits are a real, summery treat.
300g plain flour
1tsp baking powder
150g unrefined sugar
150g cold butter, cubed
5 tbsp elderflower cordial
10 gooseberries, each cut in half

Makes 20

Preheat oven to fan180/200c/4. Line 2 baking sheets with parchment or greased baking paper.
Mix together the flour, baking powder and sugar then rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre and gradually add the elderflower cordial until a subtly fragrant dough forms. Roll out the dough to about the thickness of a £1 coin. You can cut the biscuits in whatever shape you want but I did them with a medium cutter then topped these biscuits with a smaller-cut one for the gooseberry to sit on. However you do them, keep rerolling out the dough off-cuts to make more. Once they are all cut top each with a gooseberry half and sprinkle with a little sugar.

Bake for 12-15 minutes, dropping from the top to bottom of the oven half way through. Once baked leave to cool completely on a wire rack.

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