For the biscuits:

• Cake Angels Elderflower and Lemon Shortbread Mix
• 65g unsalted butter, cold

For the filling:

• 50g unsalted butter, soft at room temp
• 100g icing sugar
• 1 tsp elderflower cordial
• 10 tsps lemon curd (roughly half a jar)

Making the shortbread:

1. Preheat the oven to 150°C (fan) and line a baking tray with baking parchment.
   
2. Empty the biscuit mix into a mixing bowl and add the butter. Use your fingertips to rub the butter into the dry ingredients, bringing it together to form a dough.
   
3. Lightly flour a surface and roll the dough out to approximately 0.5cm.
   
4. Cut out 20 biscuits using a 5cm circular cutter.
   
5. Carefully place the biscuits onto the baking tray and chill in the fridge for 30 minutes.
   
6. Bake for 15 minutes until pale golden.
   
7. Remove from the oven and leave to cool on a wire rack.
   

Making the filling:

1. Beat the butter, icing sugar and elderflower cordial with an electric mixer or wooden spoon until smooth.
2. Pipe or spread the elderflower buttercream on top of half of the biscuits.
3. Add a teaspoon of lemon curd on top of the buttercream.
4. Sandwich together with the plain undecorated biscuits.

Decorate the biscuits:

1. Mix the icing mix with 1 tsp cold water until smooth but spreadable.
2. Drizzle the icing over the biscuit sandwiches and sprinkle the sugar crystals on top.

​Serve and enjoy!

We'd love to see your divine creations! Share them with us on social media.