Posted July 21, 2013 by Sam in Recipes

Lemon & Elderflower Sandwich Biscuits

Lemon & Elderflower trioThese little cuties used some of the Elderflower Cordial I made recently. They really do taste like summer to me. Of course you can use brought cordial, which means you can taste and dream of summer all year (which I do…..)

Perfect in the garden with a cuppa!

Printable recipe:


Lemon & Elderflower Sandwich Biscuits

125g soft spread/butter

60g golden caster sugarElderflower cut lemon

180g plain flour

Grated zest of 1 lemon


50g soft butter

200g icing sugar, sieved

2 tbsp Elderflower Cordial

Preheat oven 190°C (fan 170°C)

Makes 12-16 complete biscuits depending on your cutter size

Cream the butter and sugar together until light & fluffy. Sieve in the flour and add the zest, mix well, bring together to form a ball of dough. Cover and place in the fridge for at least 30 minutes to chill.Lemon & Elderflower dough

Roll out on a well floured surface to about ½ cm thick. I pressed an impression mat gently on top of my dough so after baking their was a slight hint of texture (it was a flower pattern) this is of course optional. Use cutters, I used flowers that are about 4 cm at the widest. Place the cut out biscuits on a baking tray and bake for 10-15 minutes until starting to turn golden, the bottoms should be golden too so you know they’re baked through.

Lemon & Elderflower cooling

Leave on the baking tray for 5 minutes then transfer to a cooling rack.

To make the filling, beat the butter until very soft and fluffy. Add half the icing sugar and beat, then add the rest and the cordial and beat until creamy and smooth.

Lemon & Elderflower aboveLemon & Elderflower filled

Fill a piping bag (with a nozzle of your choice) with buttercream, pipe a generous amount on the underside of one biscuit, top with another biscuit squeezing them gently together. Enjoy! ♥

Lemon & Elderflower biscuits