Dandelion Cookies
These delicious Dandelion Cookies are a lovely twist on a traditional shortbread biscuit recipe.
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Servings: 18 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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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.