When you’ve gone to the effort of making elderflower sugar it is paramount that you make the most of it in ever varying and interesting ways. I thought I’d run out of sugar much sooner than I have; indeed I still have around 500g left. The sugar itself has an incredible aroma and every time you open the lid it smells of hedgerows. The little elderflower cakes I made were lovely but I wanted something a little more biscuit orientated. Not only does shortbread fill this requirement it’s also much easier to take to work; no icing to melt/squash before lunchtime.
- 200g plain flour
- 50g elderflower sugar
- 150g butter, at room temperature
- 50g white chocolate, chopped
Press the shortbread down into the tin and prick all over with a fork or put the biscuits onto a greased baking sheet. Put the shortbread into the oven for 45 minutes at 160C. If you make biscuits they won’t need as long. This is the part of baking that I don’t like; the waiting game. The house fills with glorious smells and all you can do is lick the air. When you take the shortbread out of the oven mark it into eight or twelve pieces and then leave to cool.
I loved this shortbread; buttery and crunchy as expected but with exceptionally subtle elderflower and indulgent white chocolate. I found that the elderflower was a little overpowered when eating but afterwards when the enjoyment of eating the warm shortbread is over you get a little floral reminder on your breath.