How to Make Delightful Dandelion & Lemon Biscuits

by Sarah - Craft Invaders

Dandelions are one of the easiest wild flowers to identify, so are a perfect place to start if you want to cook with wild food. Get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe.

Over the last couple of weeks the dandelions have exploded into flower around where we live – they are everywhere!  The entire plant is edible (remember Dandelion and Burdock Beer?), but I think the most fun can be found in gathering the flowers.  All kids love picking Dandelion Fowers, and in my mind it counts as weeding – what’s not to like!

 

Dandelions are one of the easiest wild flowers to identify, so are a perfect place to start if you want to cook with wild food. Get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe.

 

There’s a whole host of recipes that use the dandelion flowers; teas, wines, salads and savouries.  The plant is recognised as being one of our most nutritious weeds here in the UK. Dandelions contain anti-oxidant vitamins, minerals, calcium, as well as protein, and would have been a food staple for our ancestors here in Europe.  Why not try our beautifully simple Dandelion and Lemon biscuits for a sunny introduction to this wonderful edible weed!

 

Dandelions are one of the easiest wild flowers to identify, so are a perfect place to start if you want to cook with wild food. Get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe.

 

 

To make Dandelion and Lemon Biscuits

Approx 20 Dandelion flower heads
125g softened butter
100g caster sugar
1 egg
Zest of 1 lemon, plus 1 tbsp of its juice
180g plain flour
20g corn flour
1/4 tsp baking powder
Pinch of salt

 

Dandelions are one of the easiest wild flowers to identify, so are a perfect place to start if you want to cook with wild food. Get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe.

 

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

 

Dandelions are one of the easiest wild flowers to identify, so are a perfect place to start if you want to cook with wild food. Get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe.

 

 

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

Dollop spoonfuls onto a baking tray and cook for approximately 12 mins at 180C/350F/gas 4 until golden.  Cool on a wire rack and enjoy with a cup of tea!

 

Dandelions are one of the easiest wild flowers to identify, so are a perfect place to start if you want to cook with wild food. Get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe.

 

Try different combinations of flavours with this biscuit.  How about Marigold Petals and Orange, Lavender or Rose Petal! For some other fun wild food recipes to try with children, why not check out our Stinging Nettle, Apple and Pear Fruit Leather, our nettle crisps or our Meadowsweet Cordial.

 

Dandelions are one of the easiest wild flowers to identify, so get out and forage some today and try our wonderful Dandelion and Lemon Biscuits recipe. #dandelionflowers, #dandelionCookies, #WildFood, #Foraging, #Herbs

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84 comments

Anna Lupton April 22, 2019 - 8:43 pm

Could you please tell me if dandelion flowers could be dried and used later when there are none about as it would be great if they could be something different for guests staying with us here in the North Yorkshire countryside . And in Spring we can encourage them to pick their own and take some home for later

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Sarah - Craft Invaders April 28, 2019 - 10:12 am

What a lovely idea Anna, the certainly can be dried and used in all sorts of ways 🙂

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Maria January 22, 2019 - 3:28 pm

Can you convert this into cups and teaspoons. I am uncetain about the grams thing. I live in the USA.‍♀️

Reply
Sarah - Craft Invaders January 22, 2019 - 10:27 pm

Hi Maria. 125g Butter = 1/2cup, 100g Caster Sugar = 1/2cup 180g flour = 1 1/2cups plus 1/8 cup cornflour (I have changed the ratio very slightly for the conversion to simplify it so the cup version has slightly less cornflour and slightly more plain (all purpose) flour). Hope that helps and let me know how you get on 🙂

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