For… the biscuits:
175g cold butter, cubed
250g plain flour
pinch of salt
100g icing sugar
4 tbsp Belvoir Elderflower cordial
…the Elderflower Lemon Curd filling:
75g caster sugar
zest and juice 1 lemon
6 tbsp Elderflower cordial
1 tbsp cornflour
25g unsalted butter, cubed
1 large egg, beaten
…the Buttercream filling:
50g soft, unsalted butter
100g icing sugar, sifted
2 tbsp Belvoir Elderflower cordial
1 Make the biscuits: in a food processor, whizz the butter, flour, salt, sugar and lemon zest together until the mixture resembles crumbs. Then add the cordial and pulse the mixture until it form clumps, and comes together in a ball. Briefly knead then form into a ball, wrap and chill in the fridge or 10 mins.
2 Unwrap the dough, cut in half, then roll out on a lightly floured surface until it is 3mm thick. Use a 7cm flower shaped or fluted round cutter to press out about 15 rounds in the dough.
3 Next take a 3cm round cutter and press a circle out the centre of these biscuits. Re roll the dough and press out a further 15 fluted rounds.
4 Use a palette knife to transfer the rounds to 2 baking paper lined baking trays and chill for 10 mins. Preheat the oven to 160 oC/Gas 3. Bake the biscuits for 15 mins or until they are pale golden in colour. Cool for 5 mins before transferring to a wire rack to cool completely. These can be kept ready to fill unto 1 week before filling.
5 Make the Elderflower curd: Place the sugar, lemon zest and juice, and butter in a medium pan and bring to the boil. Beat the egg with the cordial, cornflour and add to the pan, cook, stirring until the mixture boils and thickens. Then pour into a bowl and leave until cold. Covered, this curd will keep in the fridge for unto 1 week.
6 Make the butter cream: place the softened butter, icing sugar and cordial in a medium bowl and stir with a spatula to mix. Then use an electric whisk to beat together until a light and fluffy icing forms. Spoon into a piping bag fitted with a 1cm plain nozzle.
7 Complete the biscuits: Place the biscuits without holes upside down on the cooling rack, pipe a circle of blobs around the edge of the biscuits, then spoon a little lemon curd in the centre of the icing ring. Now place the other biscuits on top and sandwich together. Dust with a little icing sugar before serving. Best eaten within 48 hours of filling.