These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness!
It’s finally here!
I probably can’t express how anxiously I’m waiting for it every year. Elderflower is my definite favorite spring thing, apart from the sun 🙂 Why? Firstly, it smells heavenly. Second, the possiblities to use it are endless. Thirdly, it’s so girly.
First of all, I need to tell you a crazy story…
The last time I posted here, was the day of my brother’s birthday picnic party. Before it even began, me and my husband went to the picnic place and started throwing frisbee. After the second throw I tripped and fractured a bone in my foot. How lame! And to make matters worse, our dance show premiered the next day. So instead of partying, I spend three hours at the emergency and instead of doing the whole show the next day, I danced with cruches in only a few parts.
Lesson learned. I’m never playing any sport the day before the show ever again! I promise!
Anyway, a fractured bone can’t stop me to go picking elderflower.
Check out the proof on my Instagram.
These cute elderflower cookie bites are made of three layers:
- buttery cookie with elderflowers
- white chocolate cream with rose water
- freeze-dried raspberries.
The recipe is insanely easy. The cookies are done in 25 minutes from start to finish. All it takes is to decorate them and they are ready to be served 🙂 And even if you don’t feel like putting anyhing on, they are delicious also without the cream and raspberries.
If you do decorate them, make sure to make a deep enough hole before baking, because they will expand in the oven and the hole will be shallower after they are baked.
Now, let’s go bake some elderflower cookie bites!
- 8 eldeflower heads, thick stalks removed (use 8 TBSP dried ederflower if not in season)
- 160 g all puprose flour
- 50 g unrefined cane sugar
- 1/4 tsp vanilla seeds
- 1/4 tsp baking soda
- 80 g cold butter, cubed
- 4-5 TBSP milk
- 50 g white chocolate
- 2 TBSP whipping cream
- 1 tsp rose water
- 32 freeze-dried raspberries
- Preheat the oven to 180 °C.
- Cookie base: Chop elderflower heads and add them to a food processor. Add flour, sugar, vanilla seeds and baking soda. Pulse a couple of times to get an even mixture.
- Add butter and pulse until you get a dry cookie mixture.
- Add milk and mix well, until a ball of dough starts to form. Scrape the sides if necessary.
- Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms and make a deep hole in the center with your finger.
- Place on a baking paper lined baking tray and bake for 15 minutes or until light golden color. Move them to a wire rack and leave to cool down for at least 10 minutes.
- Chocolate cream: While the cookies are baking put whipping cream and white chocolate in a small bowl and place it over a small saucepan of simmering water. Stir occasionaly, until the cream and the chocolate form a smooth cream.
- Remove from heat and add rose water. Mix well and place in the fridge to cool for 10 minutes, then bring to room temperature.
- Decorating: Using a teaspoon or a piping bag, place about 1/2 tsp of cream into the hole in each cookie and top with freeze-dried raspberries.
- Make sure you make deep holes in the cookies before baking, because the cookies will expand and the holes will get shallower.