ELDERFLOWER CUSTARD CREAMS
BISCUITS
175g room-temperature unsalted butter
45g icing sugar
175g plain flour
40g custard powder 25g cornflour
FILLING
80g icing sugar, plus extra to dust
40g room-temperature unsalted butter
1 tbsp elderflower cordial
These ludicrously good-looking biscuits are super soft and crumbly and are barely held together by the sweetened elderflower butter. One mouthful, at best two.
METHOD
1. Using an electric mixer, beat the butter and icing sugar until pale and creamy; this will take at least three minutes on high speed.
2. Sift together the flour, custard powder and cornflour and combine in the bowl with the butter and icing sugar. Mix well with a wooden spoon, or use your hands, kneading slightly to form a smooth, soft dough. Wrap and refrigerate for at least 30 minutes before rolling.
3. Preheat the oven to 180°C and line a baking tray with greaseproof paper.
4. Break off even-sized pieces of dough, about the size of a small cherry tomato, and roll into a ball. Place on the baking sheet, leaving enough space between each piece. Use a fork to slightly flatten each ball. Repeat until you have used all the dough. You should get about 22 pieces.
5. Bake in the hot oven for around 16–18 minutes until crisp and the bases are a pale golden colour.
6. Remove from the oven and cool completely on a wire rack. The biscuits will be very fragile.
7. Make the elderflower cream. Using an electric mixer, beat together the icing sugar and the butter until pale and creamy. Add the elderflower cordial and beat to combine.
8. Pair up the biscuits in evenly-sized duos and sandwich together with a small amount of the sweetened elderflower butter. Dust with additional icing sugar to serve.