Lemon and elderflower sandwich biscuits

Week two: biscuit week.  Reflections on the GBBO revival so far – I’m warming to the new presenter / judge combination with every week that passes. Even previously dour and famously grumpy Paul Hollywood appears to have undergone a welcome transformation with the new line up – far warmer, far funnier, and much more likely (it seems) to engage in some off-script (I hate myself for using this word, sorry) banter. What more could we ask for?

I’ve chosen the signature to recreate again because a) I have absolutely no desire to make fortune cookies and they look fiddly as anything and b) I fear I’ll never have the will to recreate a showstopper.  So much to go wrong, and who would eat that amount of biscuit in my two person household?  M is good, but he’s not that good.  There you go: the proof you needed that I am a thoroughly unadventurous baker – so just to drive that point home, here are my thoroughly unadventurous sandwich biscuits (they tasted nice though).

I went for lemon and elderflower in an unashamed attempt to cling to the last vestiges of summer, and also because I had a bottle of my mum’s homemade elderflower cordial ready and waiting in the fridge for this very eventuality.

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For the biscuits, I used a recipe I’ve featured on the blog before here, simply using a slightly smaller cutter for slightly smaller biscuits and baking for a little less time.  I also skipped the icing drizzle as it felt like too much with the addition of the buttercream in the middle.

For the filling, I blended 200g of soft butter and 300g of icing sugar together until very light and fluffy using a handheld mixer, then added a decent splosh of elderflower cordial – be careful here as you need your filling to be soft enough to pipe, but still pretty stiff so it sets.

Once cool, you need to pair your biscuits.  If you’re a perfect, patient baker, all of your biscuits will be identical in size and shape.  If, however, you bake as I do, they will be largely uniform but – if you’re really honest – range in shape from a perfect circle to slightly oval and everything in between.

Pair them up as best you can, then use a piping bag to pipe five small rosettes around the bottom on one of your pairs. Place the other biscuit on top, and squish gently together. Once you’ve sandwiched all of your biscuits, dust lightly with icing sugar.

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All content and photographs are © Rebecca Daley and ohtogoawandering, 2017.

Lemon and elderflower biscuits

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Monday was a big (ish) day – it was the first time I baked for my colleagues.  I will admit that I do pride myself on being a half-decent baker, so I really wanted to make a good impression! I thought for ages about what to make, bearing in mind one colleague’s nut allergy and another’s aversion to raisins, and also the fact that it’s pretty hot in England at the moment.

Then I remembered that we’d recently had some rather disappointing lemon biscuits in the office, which had led to an impassioned discussion about how a good lemon biscuit should be. It needed to have a crunch, but most of all, it needed to be completely and utterly, blow your socks off, lemony. There is little worse than a less than lemony baked good. It’s particularly insipid. (Can you tell I feel strongly about this…?)

So I settled on creating the most lemony of lemon biscuits to raise spirits on a Monday morning. I found these on Bake then Eat after rather a long time trawling the blogosphere for something that sounded like it could work, and after a few tweaks I ended up with rather a lot of perfect lemon biscuits. They are a little like shortbread in their texture – with a crunch, but also with a crumble. And best of all, they are incredibly lemony (even more lemony than the original recipe, I was insatiable).  The elderflower cordial in the icing was a last minute thing, but it gave the icing a glorious tang – it’s completely optional, and you can just use more lemon juice in its place.

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Ingredients

  • 250 grams butter
  • 140 grams Icing sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • Grated zest of 2 unwaxed lemons
  • Juice of 2 lemons
  • 375-400 grams plain flour
For the icing
  • 70 grams icing sugar
  • Enough lemon juice to make a dripping consistency
  • A decent dash of undiluted elderflower cordial (optional)

DirectionS

– Beat the butter until it is light and fluffy, using a stand mixer or handheld whisk.

– Add in the icing sugar and mix until well combined.

– Beat in the vanilla extract and the egg yolk until the mixture is pale and creamy.

– Add the zest and the juice of two lemons, and use a wooden spoon to distribute evenly.

– Fold in 375g of the flour to bring it all together.  This will firm up a little while chilling, but at this point mine was still very wet, so I gradually added about 25g more flour until I had a biscuit dough consistency.

– Chill the dough in the fridge for at least 30 minutes.

– Preheat your oven to 190C / 170 fan / gas mark 5 and take your dough out of the fridge. Line 2 baking trays with parchment paper.

– Roll the dough out until it is about 5 mm thick, and cut out 2 inch (5 cm) rounds.  Place them on your baking trays with a little space between them.

– Pop them in your oven.  Mine took about 10 mins to be evenly cooked and beginning to brown very slightly, but I’d recommend watching very closely as they’ll get very brown very quickly

– Transfer to wire baking racks to cool.

– In a small bowl place your icing sugar, a little lemon juice and a dash of elderflower if using and mix all together. Add more lemon juice a little at a time to get the right drizzling consistency.

– Drizzle over your cooled cookies however you like.*

– Kept in an airtight tin these cookies will stay fresh for… well… 5 days so far and mine are still fine.

*Tip: I got the effect on mine by placing greased proof paper under my wire cooling racks and then drizzling from left to right across the whole row of biscuits. I kept going back and forth until I had an effect i liked, with the greased proof paper catching all of the drips!

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Listening to Sweet Caroline by Neil Diamond, My baby just cares for me by Nina Simone, Fever by Ray Charles and Natalie Cole.

This original recipe is from Bake then Eat.  I’ve made a few changes, mainly adding way more lemon juice/elderflower. All other content is © Rebecca Daley and ohtogoawandering, 2015.