Lemon & Elderflower Gin Shortbread

These delicate shortbread biscuits are a nod to the summer with zesty lemon and floral elderflower, one of the best flavour combinations when it comes to both baking and drinking, in our opinion.

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Ingredients

• 175g plain flour

• 50g caster sugar

• 130g chilled, cubed butter

• Juice and zest of ½ a lemon

• 1½ tbsp elderflower gin

• 40g white chocolate, melted

We based this on a recipe from the Tesco Real Food website, and adjusted it slightly. You can find the original here.

Method

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 and gin, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr.

Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.

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.

To decorate, drizzle with the chocolate and scatter with the lemon zest.

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