These delicious Dandelion Cookies are a lovely twist on a traditional biscuit recipe. The bright yellow petals don’t add a huge amount of flavour, though they do add a lovely bright colour to the biscuit.
Dandelion Cookies
With a hint of sweetness that tastes like honey, these dandelion biscuits are a great way to get kids in the kitchen, helping make a delicious treat that they will enjoy.
Many see dandelions, a common wildflower, as a weed, but they are actually edible and quite nutritious. Almost all of the parts of this herb are edible, or are used to help with certain medical ailments.
The young leaves of this plant, can be used in place of spinach, as they are an excellent source of Vitamins A,C, E and K as well as iron, potassium, calcium and more.
The roots are usually roasted and used to make a caffeine free coffee substitute, while the flowers can be used to make jams, jellies and cookies. The flowers can also be used to make dandelion oil, which is used in homemade products such as these Dandelion Lotion Bars.
Growing dandelions is a great activity in which the children can be involved as well. Getting them out in the garden, caring for this amazing plant is a great way for them to start gardening.
Picking & Preparing Dandelions
Picking and preparing the dandelions will take some time. For this recipe, you will only need the yellow petals, so will need to remove the green and white parts of the flower head.
Always be sure to pick your flowers from areas that have not been treated with pesticides. After collecting a large bowl full of dandelion flowers, give them a wash in cold water. Strain them in a colander.
For this recipe, you will need to pinch the tip of the green part off. This will make it easy to peel the rest of the green off, in order to expose the flower petals.
Place the yellow petals in a small dish. When you are done, rinse the petals again. This time you will need to strain in a mesh sieve.
Check the petals for any signs of insects and was again if needed.
Storage
To store these cookies, cool them before placing them in an airtight container.
They will last for up to one week in the container, unless of course, they are eaten first.
Making Dandelion Cookies
To make these delicious dandelion shortbread cookies, you will need:
- ½ cup (113g) Salted Butter, room temp
- 2/3 Cup Sugar
- 1 Tablespoon Vanilla Extract
- 1 1/4 Cups Plain Flour
- 3/4 Cup Loosely Packed Dandelion Petals
Cream the butter, sugar and vanilla together in a large mixing bowl.
Add a little flour at a time, mixing between each addition until all the flour is combined into the mixture. The mixture will look crumbly at this time.
Carefully add in the flower petals and mix through with a fork.
Lay a sheet of cling wrap (plastic wrap) onto the counter. Carefully tip out the dough onto the wrap and shape the mixture in a log that is about 1 – 2 inches in diameter.
Wrap the plastic around the roll, and place in the fridge for at least 3 hours to harden. It is best to leave the dough overnight, though anything over 3 hours will still work.
Preheat the oven to 160˚C (325˚F) and line a baking tray with baking paper.
Remove the log from the fridge and unwrap the plastic.
Place the log onto a cutting board and cut into ¼ inch thick slices.
Lay the slices onto a lined baking tray, with enough space between them so that they are not touching.
Bake the cookies for 20 to 30 minutes, until slightly golden.
Remove from the oven.
You can leave them as they are or sprinkle with a little sugar if you like.
More Cookie Recipes
- White Chocolate and Macadamia Cookies
- Fresh Ginger Cookies
- Triple Chocolate Cookies
- Condensed Milk Cookies
- Fresh Ginger Cookies
- Chocolate Chip Cookie Slice
- Milo Biscuits
- Monte Carlo Biscuits
- Rice Bubble Biscuits
- Butterscotch Biscuits
Dandelion Cookies
Ingredients
- ½ cup (113g) Salted Butter, Room Temperature
- 2/3 cup Caster Sugar
- 1 TBSP Vanilla Extract
- 1 ¼ cups Plain Flour
- ¾ cup Dandelion Petals, Loosely Packed
Instructions
- Cream the butter, sugar and vanilla together in a large mixing bowl.
- Add a little flour at a time, mixing between each addition until all the flour is combined into the mixture. The mixture will look crumbly at this time.
- Carefully add in the flower petals and mix through with a fork.
- Lay a sheet of cling wrap (plastic wrap) onto the counter. Carefully tip out the dough onto the wrap and shape the mixture in a log that is about 1 - 2 inches in diameter.
- Wrap the plastic around the roll, and place in the fridge for at least 3 hours to harden. It is best to leave the dough overnight, though anything over 3 hours will still work.
- Preheat the oven to 160˚C (325˚F) and line a baking tray with baking paper.
- Remove the log from the fridge and unwrap the plastic.
- Place the log onto a cutting board and cut into ¼ inch thick slices.
- Lay the slices onto a lined baking tray, with enough space between them so that they are not touching.
- Bake the cookies for 20 to 30 minutes, until slightly golden.
- Remove from the oven.
- You can leave them as they are or sprinkle with a little sugar if you like.
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