Prep Time: 1 hour

Cook Time: 15 minutes

Yield: Makes 12 to 18 cookies.

This shortbread cookie recipe is bursting with the delectable floral taste of elderflowers.

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Ingredients

>> 1 cup butter, softened
>> 1/4 cup sugar
>> 1/4 cup elderflower syrup
>> 1 teaspoon lemon zest
>> 1 teaspoon vanilla extract
>> 2 3/4 cup unbleached flour

Instructions

Cream together the butter and sugar in a large mixing bowl. Add the elderflower syrup and lemon zest; stir well to combine. Gradually stir in the flour until a soft dough forms.

Turn out dough onto a large sheet of parchment paper then roll into a log. Place in the refrigerator for one hour.

Preheat oven to 350 degrees F.

Slice the cookie dough into 1/4 inch discs. Place a on parchment paper covered baking sheet leaving space as they will spread in the baking process. Bake 15 to 18 minutes, or until lightly browned.

Important: Allow to thoroughly cool before removing from the baking sheet otherwise they make easily break!

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Elderberry

Recipe Category: Desserts and Snacks