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.