These elderflower cookies are so simple to make. The kids will love getting involved with the mixing and scooping!
The elderflower in the dough gives the finished cookies a deliciously unique flavour that always reminds me of sipping a cool glass of elderflower cordial on a mild spring day.
You'll make a large batch with this recipe, but they freeze wonderfully, so you'll have plenty in store for when you fancy a little taste of spring.
This recipe makes 42 sweet, crisp, melt-in-the-mouth sugar cookies. Perfect for dunking in tea.
Here's how to make them.
Ingredients
- 250 g (1⅓ cups + 1 tbsp) white caster sugar (superfine sugar)
- 250 g (2 sticks + 4 tsp) margarine
- 1 tsp baking powder
- 1 medium free range eggs
- 2 tsp concentrated elderflower cordial
- 250 g (1¾ cups) plain white flour (all purpose flour)
Instructions
Preheat the oven to 180C (160C fan).
Put the margarine and sugar in a mixing bowl.
Beat until light and fluffy.
Add the egg and cordial.
Beat again.
Add the flour and baking powder.
Mix gently until combined.
Put rounded teaspoons of mixture at least 2 inches apart on a lined baking tray. An alternative method is to put the mixture in a piping bag and pipe 1-inch-wide blobs.
Bake for 8-10 minutes until the biscuits spread and turn light golden.
Allow to cool and firm up slightly on the tray before transferring to a wire rack to cool.
Aren't they irresistible?
Are you tempted to give these elderflower sugar cookies a go?
Print this elderflower cookies recipe
Elderflower Cookies
Ingredients
- 250 g (1⅓ cups + 1 tbsp) white caster sugar (superfine sugar)
- 250 g (2 sticks + 4 tsp) margarine
- 1 tsp baking powder
- 1 medium free range eggs
- 2 tsp concentrated elderflower cordial
- 250 g (1¾ cups) plain white flour (all purpose flour)
Instructions
- Preheat the oven to 180C (160C fan / 350F).
- Beat together the margarine and sugar until light and fluffy.
- Beat in the egg and cordial.
- Stir in the flour and baking powder and mix gently until combined.
- Put rounded teaspoons of mixture at least 2 inches apart on a lined baking tray. An alternative method is to put the mixture in a piping bag and pipe 1-inch-wide blobs.
- Bake for 8-10 minutes until the biscuits spread and turn light golden.
- Allow to cool and firm up slightly on the tray before transferring to a wire rack to cool.
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Nutrition
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Becky says
OOh your recipe sounds LOVELY may give his a go..are they fizzzy?
Otilia says
Oh i wish i had eldeflower in romania. yum!
Alison says
Now I never thought of using elderflower in biscuits, must give that a go
Verily Victoria Vocalises says
These sound gorgeous - and really easy to make too. A little bit wary as my post is only the second proper recipe I've put on my blog. Linking up for the first time :)
Clare @Emmys mummy says
These sound amazing - will be trying this week