CookEat Recipe
Elderflower Cornmeal Biscuits
Thin round cornmeal biscuits with dried culinary elderflowers, two yolks and fine fork markings.
Method
Steps
Step 1
Gather the ingredients: 200 g fine yellow cornmeal, plus a little for rolling; 105 g butter: 100 g for the dough and 5 g for the tray; 80 g icing sugar; 10 g dried food-grade elderflowers, specifically Sambucus nigra, sold for cooking; 2 egg yolks; A little water, only if needed to soften the dough.
Step 2
Use packaged culinary dried elderflowers identified as Sambucus nigra. Pick through them and remove any green stalk fragments; use the flowers only, with no leaves, stems or berries. Do not substitute unidentified garden flowers or medicinal preparations.
Step 3
Mix the fine cornmeal, icing sugar and dried flowers. Work in the 100 g softened dough butter and two yolks with a blunt knife, then bring together gently by hand. If too stiff, add water a teaspoon at a time, only until the dough will roll without breaking apart. Chill for about 20 minutes if it becomes too soft.
Step 4
Grease a metal tray with the remaining 5 g butter and heat the oven to 170°C. Roll the dough about 3 mm thick on a lightly cornmeal-dusted surface or between baking-paper sheets. Cut into small discs about 6.4 cm across and move carefully to the tray; reroll scraps gently. Make fine shallow marks on the tops with fork tips, or press lightly against the patterned face of a clean flat grater. Bake in batches if necessary, sharing the tray butter between batches and keeping waiting dough refrigerated.
Step 5
Bake for about 12–18 minutes, until lightly golden at the edges and fully cooked through. Do not taste the raw dough or leave a damp raw centre. Cool on the tray for about 10 minutes, then transfer carefully to a rack to cool completely. Expect about 35–45 thin biscuits; the stated portion count uses 40. No final sugar dusting or flower garnish is added.
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