Skip to content
Lemon and elderflower shortbread sandwiches recipe

Lemon and elderflower shortbread sandwiches recipe

41 ratings

Add a floral twist to easy lemon shortbread biscuits with delicate elderflower cordial. Sandwich two buttery biscuits together with elderflower buttercream and zingy lemon curd for a simple yet impressive Mother's Day baking recipe. Decorate with a drizzle of white chocolate and a sprinkling of lemon zest, and enjoy! See method

  • Makes 10
  • 30 mins to prepare and 10 mins to cook, plus chilling, cooling and setting
  • 319 calories / serving
  • Freezable
  • Vegetarian


  • 175g plain flour
  • 50g caster sugar
  • 190g butter, 130g chilled and cubed, 60g softened
  • 2 lemons, zested, 1 juiced
  • 130g icing sugar
  • 2 tbsp whole milk
  • 1½ tbsp elderflower cordial
  • 50g lemon curd
  • 40g white chocolate, melted

Perfect with:

Tesco Finest Premier Cru Brut ChampagneThis IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations. Tesco Finest Premier Cru Brut Champagne
This IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations.

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    10g 52%
  • Sugars

    26g 28%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 40g Protein 2.2g Fibre 0.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. 
  2. Put the flour, caster sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs. Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr.
  3. Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick. Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.
  4. Bake for 6-8 mins until lightly golden. Remove from the oven and leave to cool for 5 mins on the trays. Transfer to a wire rack to cool completely.
  5. Meanwhile, beat the softened butter with the icing sugar until light and fluffy. Beat in the milk until combined, then add the elderflower cordial.
  6. Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days.

Freezing and defrosting guidelines

Freeze undecorated biscuits only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Shortbread recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.