Delicate, buttery and beautifully fragrant, these Meadowsweet Cookies capture the sweet scent of summer in every bite. Fresh meadowsweet flowers bring gentle notes of almond, vanilla and honey, while lemon zest adds a light citrus freshness that perfectly balances their floral flavour.
Simple to make and wonderfully elegant, these biscuits are delicious served alongside a cup of herbal tea, shared with friends, or enjoyed as a seasonal treat after a day spent foraging.
Makes
Approximately 24–30 small cookies
Ingredients
- 200g butter (or vegan block butter)
- 100g caster sugar
- 275g plain flour
- Pinch of sea salt
- Zest of 1 lemon
- 2 tbsp finely chopped fresh meadowsweet flowers
Method
- Preheat your oven to 170°C fan and line a baking tray with baking parchment.
- Cream together the butter and caster sugar until light and smooth.
- Stir in the lemon zest and finely chopped meadowsweet flowers until evenly combined.
- Add the flour and sea salt, mixing until a soft dough forms.
- Shape the dough into a log, wrap in baking parchment or cling film, and chill in the fridge for at least 30 minutes.
- Slice the chilled dough into rounds approximately 5–8mm thick and arrange them on the prepared baking tray, leaving a little space between each one.
- Bake for 12–15 minutes, until the edges are just beginning to turn golden.
- Leave the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Store in an airtight tin for up to one week.
Foraging Note
Harvest meadowsweet (Filipendula ulmaria) from clean, unpolluted areas and only take a small amount from each plant, leaving plenty for wildlife and for the flowers to develop into seed. Some people who are sensitive to aspirin (salicylates) may also react to meadowsweet, so enjoy with care if this applies to you.
