We are loving utilising the abundance of dandelions we have in our garden and our latest creation is these delicious dandelion cookies! 🌼🍪 These are perfectly chewy on the inside, crunchy on the outside and a little bit naughty 😋
The whole of the dandelion plant is edible, but it’s the flower petals your really want for this. The plant is otherwise quite bitter (the leaves are a great addition to a salad!) but the petals have a sweet floral taste because of their nectar.
You want to forage the dandelions in a place that you know is free from harsh chemicals, and not too close to the roadside. It’s best to pick them in the middle of a sunny day. When you pick the flowers, give them a quick shake or blow to remove any bugs.
We don’t tend to wash the flowers for this recipe as it can remove a fair amount of the nectar and we want all the flavour we can get! We go straight to removing the petals from the flower head. You can do this by twisting the base of the flower head in your fingers to loosen the petals so you can simply remove them. You just want the petals and you can pop the rest of the plant back outside to break down naturally.
Once you have your petals you can make the cookies! This recipe yields around 16 small cookies.
– 1 cup flour
– 1/2 cup sugar
– 1/2 cup packed dandelion petals
– 1/4 cup oil
– 1/4 cup agave
– 2 tbsp water
– pinch salt
– 1 tsp bicarb
1. Preheat the oven to 180C/355F.
2. Combine all of the ingredients in a bowl. Use your hands to work the ingredients into a nice dough.
3. Roll into small balls about an inch thick and place on a baking tray.
4. Bake in the middle of the oven for between 10-15 minutes, until slightly golden on top.
5. Allow to cool and then enjoy!
These dandelion cookies are so tasty and we can’t get enough! Let us know if you try and make them 😊