Elderberry Cookies

The blossoms of the elderberry can be identified immediately with the appearance of small white flowers in late spring along with black-red fruits reminiscent of berries. The elderberry itself can be found in any health-food store as an ingredient in cold and flu and syrups. The fascinating thing that I discovered is that elderberry extract is great for cooking and baking and so easy to prepare at home, so I came up with a recipe that uses elderberry extract to make a delicious cookie that is sure to sweeten your day.

  

Ingredients for elderberry extract: 

 

Sugar - 3.5 oz. 

 

Water - 3.5 fl oz. 

 

Elderberry flowers - 0.7 oz 

 

Ingredients for elderberry cookies:

 

Flour - 1 3/4 cups 

 

Butter - 9 oz. 

 

Sugar - 3.5 oz. 

 

Elderberry extract - tbsp. 

 

Chocolate chips - 1/3 cup 

 

Lemon zest - 1 tbsp. 

 

Vanilla Extract - 1 tbsp. 

 

Powdered sugar - as garnish 

 

Method of preparing the elderberry extract: 

 

Take a few elderberry flowers and cook them in water, almost to a simmer, at a ratio of 1 : 5 (flowers : water) 

 

Remove the flowers and leave only liquids in the pot. Bring to a boil, stirring. 

 

Add the sugar and simmer. Let the sugar melt slowly, simmering, until you have a syrup consistency, stirring constantly. 

 

Once you're satisfied with the consistency, remove from the heat, allow cooling and store in a glass jar in the fridge. 

 

Method of preparing the elderberry cookies: 

 

In a bowl mix 1/2 a cup of sugar, vanilla extract, lemon zest, and 3 tbsp. of elderberry extract. 

 

Add the butter and beat until you get a creamy texture. 

 

Sift the flour and add to the sugar and butter, mix until a soft dough is formed. 

 

Add the chocolate chips. Roll the dough to a thickness of 1/3-inch (1 cm) and wrap in plastic wrap, put in the refrigerator for an hour. 

 

Preheat your oven to 350 °F (180 °C), remove the dough from the refrigerator, and cut the roll into slices. 

 

Apply some elderberry extract over the cookies and sprinkle with powdered sugar. 

 

Bake in the oven for 15-20 minutes until lightly golden. 

 

You can sprinkle powdered sugar on top before serving, after the cookies have cooled down a little. 

 

Chef's Tip: The syrup will last 3 months in the fridge. It can be used to top many desserts, you can also add it to drinks or use it as a homemade cough syrup.

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