1. Squish/rub the cold butter into the flour.
2. Add the sour cream and mix with your hands until it just comes together. Place the dough in a Tupperware in the fridge for 15 mins.
3. Heat the oven to 200C.

Make the filling

Halve or quarter any larger berries like strawberries. Add the berries to a bowl with elderflower cordial and cornflour. Gently mix together.

Assembly

1. Flour your work surface with 3 Tbsp or so of flour to prevent the dough from sticking to the surface.
2. Divide the dough into 4 balls. Roll one dough ball out 0,5cm until thick.
3. Add 1/4 of the berry filling to the centre, leaving a 3 cm border of pastry all the way around. Fold the edges in and around the filling to enclose it.
4. Brush the pastry with milk, and scatter over the coconut or white sugar.
5. Repeat the process then place the galettes on a baking paper-lined tray.
6. Bake for 15-20 minutes or until the pastry is golden brown and cooked.

Serve with cream or ice cream