Lemon and Elderflower Shortbread Biscuits

Lemon and Elderflower Shortbread Biscuits


  • 225 g/8oz plain flour
  • 50 g/2oz cornflour
  • 75 g/3oz caster sugar
  • 225 g/8oz butter
  • rind of one lemon
  • 1 desert spoonful of elderflower cordial
  • Icing sugar for dusting


  • Place the dry ingredients into a bowl. Cut the butter into the mixture and rub in., add the lemon and elderflower. Initially this will make a crumbly mixture, but will eventually come together as a single piece of dough.
  • Flour a board or a worktop and turn the dough out. Knead gently and then roll out
  • You have three options at this point:
  • Use a cutter to make the biscuits
  • Roll the dough into a log shape and cut into rounds approximately 1.5cm thick
  • Place the dough in a round 18cm/7 inch tin and pack down well
  • Whatever you decide, prick the dough with a fork and bake in the oven @ 180°C/Gas Mark 4 until the shortbread takes on a very light golden colour. Cooking time will depend on the size of shortbread you decide to make and will take anything from 10 to 20 minutes
  • When the shortbread is cooked and is still warm, dust with icing sugar


For a variation on traditional shortbread, try adding caraway seeds, dried blueberries, pine nuts or almonds. Simply add 25g/1oz of your chosen ingredient to the dry ingredients at stage one.
Keyword: christmas, spring, summer
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