Delicate, crumbly and wonderfully fragrant, these Elderflower Shorties are a celebration of one of early summer’s most cherished blossoms. The gentle floral notes of elderflower are paired with the naturally sweet, nutty flavours of buckwheat, almond and chestnut flours, creating a beautifully textured biscuit that’s both wholesome and indulgent.

Sweetened with coconut sugar and enriched with butter (or a plant-based alternative), these shorties have a rich, melt-in-the-mouth texture that’s perfect alongside a cup of herbal tea or enjoyed as an afternoon treat. Naturally gluten-free when made with certified gluten-free flours, they’re an elegant way to preserve the fleeting flavour of elderflower long after the blossoms have faded.

Whether baked for a picnic, shared with friends or enjoyed in a quiet moment outdoors, these biscuits capture the taste and scent of summer in every bite.

Makes: Approximately 20–24 biscuits (depending on cutter size)

Foraging note: Pick elderflowers on a warm, dry day when they’re fully open and fragrant. Harvest from clean locations away from busy roads, and always leave plenty of flowers behind so they can develop into berries for birds and other wildlife later in the season.

Ingredients:

• 140g buckwheat flour
• 100g almond flour
• 100g chestnut flour
• 100g coconut sugar, (or use brown sugar)
• 2 tbsp elderflowers (stalks removed) I use dried but fresh could be used
• 1tsp sea salt
• 200g butter (I use Naturli block so also dairy free/vegan friendly)
• 5 ml vanilla extract

Method:

1. Cream butter, coconut sugar, elderflower and vanilla in bowl
2. Mix all remaining dry ingredients together
3. Add dry mix bit by bit to creamed butter and sugar mix, combine until it’s a stiff dough. Then put in fridge for 30mins
4. Preheat the oven to 170°C. Line a large baking tray with parchment paper (I use – if you care)
5. Remove dough from fridge and roll out on a floured surface until 5mm thick
6. Using chosen cookie cutter to cut shapes and place on prepared tray. Keep doing this until the dough is almost used (enjoy the last bit uncooked 😘before the kids get it)
7. Bake in the preheated oven for 10 to 15 minutes until just barely set at the centers and the edges appear crisp and golden brown (do not overbake–the cookies will firm up more as they cool).
8. Cool for 1 minute on the baking tray and then transfer to a cooling rack to cool completely
9. Enjoy!