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    Elderflower Syllabub with Feather Biscuits

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    Elderflower Syllabub with Feather Biscuits

    The biscuits are based on Jane Grigson’s recipe for sugar thins from English Food. The dough will keep for five days in the fridge or up to three months in the freezer.

    • Preparation time: 20 minutes, plus 3 hours chiling
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus 3 hours chilling 25 minutes

    Serves: 6, with extra biscuits


    • Feather Biscuits
    • 250g Unsalted butter, soft
    • 280g Granulated sugar
    • 1 Egg, beaten
    • 6 tsp Elderflower cordial
    • 300g Self-raising flour
    • Syllabub
    • 284ml Whipping cream
    • 5 tbsp Elderflower cordial
    • 3 tbsp Icing sugar
    • 150ml Champagne or sparkling white wine
    • Mixed berries and elderflower blooms, washed and dried, to serve


    1. For the biscuits, beat the butter and 250g sugar together until light, then whisk in the egg and cordial. Mix in the flour and a pinch of salt to form a dough and mould into 4 sausage shapes, each about 4cm in diameter. Wrap each roll in clingfilm and chill for at least 3 hours before baking.
    2. When ready to bake, preheat the oven to 190C/gas 5 and line two baking sheets with non-stick baking parchment. Slice off very thin rounds of dough (each sausage should make about 20 biscuits) and spread out on the baking sheets. Sprinkle with the remaining granulated sugar and bake for about 5 minutes. Cool on the baking sheets.
    3. Whisk the cream, cordial and icing sugar together until the mixture forms soft peaks, then add the champagne or wine gradually, whisking until soft clouds of cream form. Taste and whisk in a little more cordial in if you prefer a stronger taste. Divide between pretty cups and serve with a couple of sugar biscuits scattered with elderflower blossoms and some mixed berries.

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