Issue 106 is out now
The Green Parent

By The Green Parent

22nd April 2022

You've been out foraging, gathered loads of frothy white elderflower and already made cordial but got some flower heads left over? Try this tasty hedgerow shortbread recipe from David Hamilton - a super tasty weekend treat!

The Green Parent

By The Green Parent

22nd April 2022

The Green Parent

By The Green Parent

22nd April 2022

Elder Shortbread

INGREDIENTS

  • 2 tablespoons fresh elderflowers
  • 100 g butter or vegan margarine
  • 50 g granulated sugar
  • 150 g plain/all-purpose flour
  1. Preheat the oven to 180oC/350oF/ Gas Mark 4.
  2. Using your fingers, remove the elderflowers from their stems, place them in a large bowl and set aside. It is important to remove as much of the stalk as possible. However, there is no need to worry if tiny pieces of stalk end up in the bowl as it is impossible to remove it all.
  3. Cut the butter into cubes and place this in a separate bowl along with the remaining ingredients.
  4. Using your fingers again, rub the ingredients together so they start to look like breadcrumbs or an apple crumble topping.
  5. Add the elderflowers and roughly mix everything together.
  6. Push the crumb mix together with your hands so it forms a dough, then push this down into a greased baking tin.
  7. Bake for 20 minutes, until golden.

MORE INSPIRATION

READ Family Foraging by David Hamilton, photography by Jason Ingram (White Lion Publishing)

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