We picked a bagful of elderflowers last week and made a batch of cordial.
We’ve had a few hot days since then and have enjoyed drinking it with sparkling water and lots of ice – very refreshing.
I’ve been meaning to try my hand at making some no-churn elderflower ice cream and I’m really happy with the result.
The taste reminded me of soursop ice cream I used to have as a child in Trinidad. Very distinctive – fragrant, floral and heavenly on a hot day.
- 115g/4oz plain flour
- 1tsp baking powder
- pinch of salt
- 75g/3oz butter, softened
- 150g/5oz golden caster sugar
- 1 egg
- 1tsp vanilla extract
- 100g/3½oz dark chocolate chips
- 75g/2½oz brazil nuts, chopped
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a baking sheet or line it with a parchment paper
- In a small mixing bowl sift together the flour, baking powder and salt
- In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
- Beat in the egg and vanilla extract
- Add the flour mixture and beat well on a low speed
- Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
- Drop teaspoonfuls of the cookie dough on to the prepared baking sheet. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
- Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
- Bake for 10-12 minutes until they just begin to turn a golden brown
- Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
- Store in an air-tight lidded container for up to 3 days