About the Recipe
Adapted from #adamantkitchen.com "Dandelion shortbread cookies add a bright, sunny spring twist to an old school classic. Shortbread is rather plain on its own, but it’s also adaptable, and adding edible flowers is a lovely way to add a bit of excitement. Dandelion cookies anyone?"
1 cup butter, softened
½ cup sugar
½ to 1 cup dandelion petals (yellow parts only)
2½ cups plain flour
pinch of salt
Preheat oven to 180°C/Gas Mark 5
Blend butter and sugar together with a mixer until light and fluffy, about 3 minutes.
Add dandelion petals and beat in with a spoon.
Gradually add flour and salt, beating to incorporate fully. Dough will be crumbly at first, but it will start to come together.
Roll cookies out and cut out with your favorite cookie cutters.
Bake for 20-25 mins until just turning golden
Cool on a cooling rack then chow down!