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Sunday, August 4, 2013

Elderflower, honey and cornmeal biscuits (gluten-free)

I found elderflowers the other day for the first time in ages, and made elderflower cordial. A lot of flowers were falling off the heads I collected, so I saved and dried the fallen ones (spread them on a baking sheet in the oven with it switched off (it has a pilot light so is always warm) for about 24 hours). Then I stashed them until yesterday, when I had the oven on to make bread and felt like doing some experimental baking as well. These are inspired by this recipe. I used all the elderflowers I'd dried (started out with two baking trays spread with fresh flowers, ended up with 3/8 loosely-packed cup dried flowers).
 
(Makes ~12 medium sized biscuits)

30g icing sugar
2 tsp honey
20g grapeseed oil
20g olive oil
1 tbsp ground linseed mixed with 1 1/2 tbsp boiling water
75g fine cornmeal
25g cornstarch
Pinch of salt
3/8 cup dried elderflowers*

Heat oven to 360F. Beat sugar, honey and oils together in a mixing bowl. Add linseed mixture and beat some more, so it goes thick. Add elderflowers, cornmeal, cornstarch and salt and mix until combined. Flatten to about 1cm thick, use a cutter to cut flower or circle shapes, then transfer to baking sheets and bake for about 10 min, until they are golden. Let cool on the tray for 10 min then transfer to a rack to finish cooling.

*I think this would also work with dried chamomile (or maybe calendula) - I have been meaning to test this out as I have some of each at home.


The batter was a bit greasy and soft, and I wondered if I should have used less oil. But they baked up lovely: the honey and elderflower come together in a wonderful, delicate, slightly flowery sweetness. And the cornmeal adds crunch; with the biscuits coming out beautifully yellow, flecked with brown from the linseed mixture (use golden linseed if you want to avoid this). I didn't bother lining or greasing the baking sheets and they came off just fine. I made flower shapes because I have an accidentally, ridiculously big selection of cutters (came in a bargain pack with something I wanted), and I couldn't resist the kitsch. But round ones would also be fine. Remember that because this is a GF dough there is absolutely nothing to worry about regarding handling the dough - re-roll and re-cut as much as you need to.
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