Since this weeks episode of the podcast was about the folklore of dandelions, I thought I would share with you a couple of recipes I have for making dandelion biscuits.

I have to confess I have no idea where I got these from so I can’t give the proper acknowledgements – I’ll just say thank you to whoever I got them from. I do urge you to give these a go, they are quite a surprise if you’ve never tried them before. Apologies for not having any photos of the biscuits or the process – I haven’t got round to making them but it’s on my list.

Don’t get rid of your ‘weeds’ – use them! Hope you enjoy your biccies.

What you need to make Dandelion and Lemon Biscuits

RECIPE 1

Approx. 20 Dandelion flower heads

 125g softened butter

 100g caster sugar

 One egg

 Zest of 1 lemon, plus 1 tbsp of its juice

 180g plain flour

 20g cornflour

 1/4 tsp baking powder

 Pinch of salt

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 lemSift 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 four until golden.

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

Try different combinations of flavours with this biscuit. How about Marigold Petals and Orange, Lavender or Rose Petal?

SECOND RECIPE

Ingredients

20 dandelion flower heads

1 egg

Zest of 1 lemon

1 tablespoon of lemon juice

100g sugar

125g soft butter

200g self-raising flour

Pinch of salt

Pinch each flower head and carefully pull the petals out, taking care not to include any green. A little twist helps, and pulling from the middle of the flower makes things easier. Too much green in with your petals will make the biscuits taste bitter, so if any falls in with the petals, carefully take the stray green pieces out before you cook with your dandelions.

Wash your lemon in hot water to remove any wax that may be coating it. This is a trick by producers to make the fruit appear glossy. Once cleaned, grate the skin finely and put the zest to one side. Squeeze the juice and save for later.

Method

Preheat your oven to 180°C/350F or gas mark 4.

In a mixing bowl, add the sugar to the butter and stir until soft and creamy.

Whisk the egg until smooth. Add the lemon juice to the egg, then pour the lemon-egg mixture into your mixing bowl with the sugar and butter.

Tip in the lemon zest and stir well.

Sieve the flour as you weigh it, to make sure there are no lumps, and add a pinch of salt.

Add the dry ingredients to the mixing bowl bit by bit, stirring slowly to ensure that it is all blended nicely. When all of the flour is mixed in, add your dandelion petals and stir well until you have a sticky dough.

Using a tablespoon, place a dollop onto a lightly-greased baking tray. Flatten it a little so it does not rise too much in the oven. They will spread out, so I would not recommend more than 6 biscuits on each baking tray.

Place the tray in the middle of the oven, and bake for between 13-16 minutes, until they start to brown.

Remove from the oven and leave to cool on a wire rack.

Let me know how yours turn out, I’d love to know if anyone makes these.