L E M O N & E L D E RF L O W E R S H O R T B RE A D S A N D W I C H E S Makes 10 freeze undecorated biscuits Takes 40 mins plus chilling, cooling and setting Cost per serve 26p 175g plain flour 50g caster sugar 190g butter, 130g chilled and cubed, 60g softened 2 lemons, zested, 1 juiced 130g icing sugar 2 tbsp whole milk 1½ tbsp elderflower cordial 50g lemon curd 40g white chocolate, melted
1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the flour, caster sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs. Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr. 2 Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick. Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays. 3 Bake for 6-8 mins until lightly golden. Remove from the oven and leave to cool for 5 mins on the trays. Transfer to a wire rack to cool completely.
4 Meanwhile, beat the softened butter with the icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial. 5 Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days. Each shortbread sandwich contains Energy
1336kJ 319kcal 16%
Fat
Saturates
Sugars
Salt
18g 10g 26g <0.1g 25% 52% 28% 1%
of the reference intake. See page 8. Carbohydrate 40g Protein 2g Fibre 1g
ts with zesty s a r t n o c r e low Floral elderf 40
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lemon
RECIPES MIMA SINCLAIR PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR
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