A simple seasonal biscuit celebrating one of spring’s most cheerful wildflowers. Cheryl’s Dandelion Shortbread combines buttery crumbly shortbread with bright dandelion petals and a hint of hazel catkin, creating a delicate floral flavour that’s perfect alongside a cup of tea. A beautiful way to bring the wild harvest into your baking. 🌼🍪✨

Ingredients:

• 150 g butter 
• 75 g sugar 
• 200 g flour 
• Petals from 5–6 dandelion flowers 
• 1 tsp hazel catkin powder 

Method:

1. Preheat the oven to 160°C. 
2. Cream the butter and sugar together. 
3. Add the flour, dandelion petals, and hazel catkin powder. Mix until combined. 
4. Chill the dough briefly, shape into cookies. 
5. Bake for about 15 minutes, until lightly golden. Cool and enjoy!