These kind of biscuits are normally made with non-flavoured butter cream and dipped in dark chocolate. I like to make them like these since I love the taste of elderflower. I usually use homemade elderflower cordial but if you don’t have access to elderflowers, check out your nearest IKEA. They usually sell elderflower cordial in the little shop with food supplies by the cashiers.
WHITE CHOCOLATE AND ELDERFLOWER BISCUITS
For the biscuit:
100g almonds, blanched
100g granulated sugar
2 medium egg whites
For the butter cream:
40g unsalted butter
150g icing sugar
2-3 tbsp elderflower cordial (can be replaced with lemon juice)
20g cream cheese
100g white chocolate, chopped
- Preheat oven to 180° and line a baking tray with greaseproof paper.
- Ground the almonds in a blender. Gently whisk the sugar and egg whites in a separate bowl and stir in the grounded almonds to form a smooth paste.
- Put the paste into a piping bag and snip a small hole in the tip. Pipe 15 tablespoon sized dollops of paste onto the baking tray. Bake for 12-14 mins in the middle of the oven.
- Put butter, icing sugar, cordial (or lemon juice) and cream cheese into a bowl and whisk until light and fluffy. Put the buttercream in the refrigerator to firm up.
- In the meantime, put the chocolate in a bowl over a pan of simmering water and melt the chocolate.
- Once the chocolate is melted and the biscuits are completely cooled down, turn the biscuits upside down and spread the buttercream on the bottom of the biscuits. Dip the buttercream in the melted chocolate and decorate with freeze dried raspberries. The buttercream should be covered completely but not the biscuit.