Jenny Bristow

Ireland's good food Ambassador

Lemon and Elderflower Shortbread Biscuits

Added on


225g/8oz plain flour
50g/2oz cornflour
75g/3oz caster sugar
225g/8oz butter
rind of one lemon
1 desert spoonful of elderflower cordial
Icing sugar for dusting


  1. Place the dry ingredients into a bowl. Cut the butter into the mixture and rub in., add the lemon and elderflower. Initially this will make a crumbly mixture, but will eventually come together as a single piece of dough.
  2. Flour a board or a worktop and turn the dough out. Knead gently and then roll out
  3. You have three options at this point:
    1. Use a cutter to make the biscuits
    2. Roll the dough into a log shape and cut into rounds approximately 1.5cm thick
    3. Place the dough in a round 18cm/7 inch tin and pack down well
  4. Whatever you decide, prick the dough with a fork and bake in the oven @ 180°C/Gas Mark 4 until the shortbread takes on a very light golden colour.  Cooking time will depend on the size of shortbread you decide to make and will take anything from 10 to 20 minutes
  5. When the shortbread is cooked and is still warm, dust with icing sugar

For a variation on traditional shortbread, try adding caraway seeds, dried blueberries, pine nuts or almonds.  Simply add 25g/1oz of your chosen ingredient to the dry ingredients at stage one.