Preheat oven to 180°C.
Whisk egg yolks and icing sugar, then add butter, cornmeal and elderflowers.
Roll out the dough on a floured surface and cut it into round cookies with a scalloped cookie cutter.
Arrange the cookies on a baking sheet lined with parchment paper and baker for about 15 minutes, or until slightly golden on the edges.
Remove from the oven and let them cool on a wire rack.
You can keep the cookies in a tin box for a few days, if only you can resist...