Gluten-free Lemon & Elderflower Shortbread Box with Raspberry and White Chocolate Biscuits
First things first, I don’t particularly thrive at biscuits. I like baking cake- I know cake, I can do cake. Biscuits, however, have never really been my bag… So, with it being biscuit week in the tent and having yet to have participated in the Great Blogger’s Bake Off 2015, I plucked up the courage and decided to face my biscuit fear. The best way to do that… The showstopper challenge of course! It took a lot of effort and patience- having a few mishaps along the way- but I did it! (And I have to say I’m pretty chuffed with it too!). To see other fab recipes and entries, visit: www.mummymishaps.co.uk
So, starting with the box…
Lemon & Elderflower Shortbread
400g Gluten-free Plain Flour
150g Caster Sugar
150g Butter (Cubed)
2 tbsp Golden Syrup
100ml Elderflower Cordial
Rind of 1 Lemon
A few (Approx 5) Boiled Sweets
Pre heat the oven to 220°C.
Sift the flour into a bowl and add the cubed butter. Use your fingertips to rub the butter into the flour until it looks like breadcrumbs.
Heat the elderflower cordial, lemon rind and golden syrup in a small pan. Pour into the flour and butter mixture and add the sugar.
Continue to mix all the ingredients together with your hands until it comes together in a ball.
Remove and divide into two balls and place on a floured surface.
Butter a large baking tray.
Roll out the doughs one at a time and using a template/ruler, cut out the 4 walls (W 12cm x H 6 cm) and a lid (W 12cm x H 12 cm) of the box
With remaining dough, cut shapes to decorate the box (I used heart cookie cutters!)
Place all pieces on baking trays, and cut a 8cm x 8cm window from the lid
Cook for 8-10 minutes, until golden on the edges.
Whilst cooking, place the boiled sweets in a pestle and mortar or into a food processor and crush until a rough sand texture
With about 3- 4 minutes left on the timer, sprinkle the crushed sweets into the hole in the lid to make a stained glass effect
Cool on a rack before decorating.
1 egg white
225g Icing Sugar
1 tsp Lemon Juice
For the icing, whisk the egg whites in a large bowl until frothy.
Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time.
Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks.
Cover the surface with a damp cloth if not using immediately.
Using a piping bag or palette knife, pipe or spread icing over each part of the box and decorate as desired (I used freeze dried raspberries and the extra heart biscuits!)
Pipe a line of icing onto the display board and stick the first biscuit wall to the board (I struggled to get the biscuit to stay upright so used mini cocktail sticks to secure it while the icing set)
Repeat this for the other sides of the box, piping icing along the wall edge in order to join the sides together
Place the lid on the top and ice any plain areas to give the box a neat effect
Leave to set for at least 4 hours
Tip: Leftover royal icing can be kept in the fridge for up to a week in a glass/stainless steel bowl and cling fling placed directly on top of the icing
Raspberry & White Chocolate Biscuits
250g Gluten-free Plain Flour
200g Butter, cut into small cubes
100g Icing Sugar
Pinch of Salt
2 Egg Yolks
60g White Chocolate
Raspberry Jam (Shop bought or home-made)
Preheat the oven to 170C/325F/Gas 3.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
Place on a lined baking tray and bake for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
Whilst the biscuits cool, melt the white chocolate in a heatproof bowl over boiling water
When the biscuits and the chocolate have cooled, spread a layer of white chocolate and a layer of jam onto half of the biscuits. Top with the other half of the biscuits and allow the filling to set (you can place them in the fridge to speed this up if you wish)
Decorate as desired
If you can resist eating it all, place your jammy-choccy biscuits into your box and let people marvel at your creation! ENJOY 🙂