Dandelion & Lemon Biscuits

OK, SO THIS ISN’T AN ‘ARTS AND CRAFT’ CRAFT, BUT HEARING THAT CAROLINE WAS FEATURING EDIBLE PLANTS THIS MONTH I HAD TO SHARE THIS RECIPE WITH YOU FROM OUR GARDEN FORAGING!

Dandelions are one of the easiest wildflowers to identify, so are a perfect place to start if you want to cook with wild food. Dandelions contain anti-oxidant vitamins, minerals, calcium, as well as protein, and would have been a food staple for our ancestors here in Europe.

Ingredients

Approx. 20 dandelion flower heads

125g softened butter

100g caster sugar

1 egg

Method

1. Prepare the dandelion flowers: Wash, then remove the yellow petals by pinching firmly and pulling (a little green is ok but too much may impart a bitter taste).

2. Cream the sugar and butter until fluffy. Add the egg and lemon zest.

3. Sift in the dry ingredients and combine well. Add in the lemon juice and dandelion petals and mix.

Zest of 1 lemon, plus 1 tbsp of its juice

180g plain flour

20g cornflour

1/4 tsp baking powder

Pinch of salt

4. Dollop spoonfuls onto a baking tray and cook for approximately 12 mins at 180C/350F/gas four until golden.

5. Cool the dandelion biscuits on a wire rack and enjoy with a cup of tea!

Why not try different combinations of flavours with this biscuit. How about marigold petals and orange, lavender or rose petal?

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