How to Make Delightful Dandelion & Lemon Biscuits

1 (1 Review)
12 Cookies
32 min

Dandelions are one of the easiest wildflowers to identify, so are a perfect place to start if you want to cook with wild food. Why not get out and forage some today and try our delicious Dandelion and Lemon Biscuits recipe.

Can you really eat dandelions?

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 gathering the flowers is the most fun. All kids love picking Dandelion Flowers, and in my mind, it counts as weeding – what’s not to like!

There’s a whole host of recipes that use the dandelion flowers; teas, wines, salads and savouries. The plant is 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 delightful edible weed!


What you need to make Dandelion and Lemon Biscuits


  • 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 lemon zest.

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 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?

For more fun wild food recipes to try with children, why not check out some of our other foraging posts. You can find some of our favourites below.


Stinging Nettle, Apple and Pear Fruit Leather.

Our original recipe for nettle fruit leather. The nettles pair perfectly with the apple and pear, and the kids love this healthy snack.

How to Make Raw Rosehip Syrup. Easy No-cook Recipe.

Raw rosehip syrup is a no-cook rosehip syrup recipe that uses sugar to draw the juice from the fruit resulting in a thick, delicious syrup.


How to Make Delightful Dandelion & Lemon Biscuits

1 (1 Review)

Recipe details

  • 12  Cookies
  • Prep time: 20 Minutes Cook time: 12 Minutes Total time: 32 min

Ingredients


  • Approx. 20 Dandelion flower heads
  • 125grams softened butter (1/2 cup)
  • 100grams caster (superfine) sugar (1/2 cup)
  • One egg
  • Zest of 1 lemon, plus 1 tbsp of its juice
  • 180grams plain (all purpose) flour (1+1/2 cups)
  • 20grams cornflour (1/8 cup)
  • 1/4 tsp baking powder
  • Pinch of salt

Instructions


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.
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 four until golden.
Cool the dandelion biscuits on a wire rack and enjoy with a cup of tea!
Craft Invaders
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Comments and Reviews

1 (1 Review)
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  • LadyAleta LadyAleta on Feb 26, 2021

    Where is rest of recipe? Instructions? Baking time, etc.? Also, what is "g"? Is that suppose to be "c" for cup? Please help. Other than that, this sounds fantastic and I would like to come back and give it a 5 star rating. Thanks! :)

    • See 1 Previous
    • Craft Invaders Craft Invaders on Feb 26, 2021

      Hi g is for grams - I'm in the UK and that's what we work in. I'll amend the recipe to make it clearer, add in the cups and steps so others who prefer to use the jump to recipe feature don't have to read back. Here is the ingredients converted into cups which you might prefer...


      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, Sarah :)

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