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.
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 occasionally, until the cream and the chocolate form a smooth cream.
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.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu