These buttery dandelion shortbread biscuits are one of Bex’s favourite ways to celebrate spring. Delicately infused with dandelion petals, they have a subtle floral flavour and beautiful golden colour that captures the season in every bite.
Simple to make and perfect alongside a cup of tea, this recipe is a lovely introduction to baking with wild ingredients and a reminder that some of the most overlooked plants can create something truly special in the kitchen. Click through for the full recipe and bring a little wild sweetness to your day. 🌼🍪
Ingredients
- 140g buckwheat flour
- 100g almond flour
- 100g chestnut flour
- 100g coconut sugar, (or use brown sugar)
- 1 tbsp powdered dandelion root
- 6 dandelion flower heads
- 1tsp sea salt
- 200g butter (I use Naturli block so also dairy free/vegan friendly)
- 5 ml vanilla extract
Method
- Cream butter, coconut sugar and vanilla in bowl
- Pull all petals from dandelion heads and add
- Mix all remaining dry ingredients together
- Add bit by bit to creamed butter and sugar mix, combine until it’s a stiff dough. Then put in fridge for 30mins
- Preheat the oven to 170°C. Line a large baking tray with parchment paper (I use – if you care)
- Remove dough from fridge and roll out on a floured surface until 5mm thick
- Using chosen cookie cutter to cut shapes and place on prepared tray. Keep doing this until the dough is almost used (enjoy the last bit uncooked 😘before the kids get it)
- Bake in the preheated oven for 10 to 15 minutes until just barely set at the centres and the edges appear crisp and golden brown (do not over-bake, the cookies will firm up more as they cool).
- Cool for 1 minute on the baking tray and then transfer to a cooling rack to cool completely
- Enjoy!
Join Bex on a foraging event
