These Lemon & Dandelion Shortbread biscuits are light, crumbly, and gently floral, with a brightness from the lemon that lifts everything beautifully.
Makes 20-24 biscuits
INGREDIENTS
- 200g unsalted butter, softened
- 100g caster sugar
- Zest of 2 lemons
- 1–2 tbsp fresh dandelion petals (yellow parts only, no green)
- 300g plain flour
- 50g cornflour (for that classic shortbread texture)
- Pinch of fine salt
Optional (but lovely)
- 1 tbsp lemon juice (for a slightly softer, more fragrant dough)
Before you begin:
Pick fresh dandelion flowers and gently pull away the yellow petals — try to avoid the green base as it can be quite bitter.
INSTRUCTIONS
- Preheat your oven to 170°C (150°C fan) and line a baking tray.
- In a bowl, cream together the butter and sugar until soft and smooth. Stir in the lemon zest.
- Add the dandelion petals, gently bruising them between your fingers as you mix – this helps release their flavour.
- Add the flour, cornflour, and salt, and mix until a soft dough forms. Try not to overwork it.
- Roll the dough out to about 1cm thick and cut into biscuits, or shape into a log and slice into rounds.
- If the dough feels soft, chill in the fridge for 20-30 minutes.
- Bake for 15-20 minutes, until just lightly golden at the edges but still pale on top.
- Sprinkle with a little sugar while warm if you like.
These are lovely served with a cup of tea, or even alongside a wild herbal infusion if you’re feeling inspired.
If you do make them, I’d love to see – feel free to tag me or share a photo.