Updated: Apr 29, 2020
Whenever we start to see dandelions, we immediately think "Bees!" Dandelions are one of the first flowers that will start to bloom so it's important not to pick them so that the bees have a form of nourishment. However, its full fledge spring here in South Georgia and we've had flowers bursting to life for the last 6 weeks so all of our pollinator friends have more variety and as much nectar as they could possibly want around our neighborhood. So today we broke our strict "Don't pick the wildflowers" policy to harvest dandelions for a new recipe I found. So off Fi and I went to scour the area for any dandelions that we could find for our dandelion and lemon biscuits (really its more like cookies but it's a recipe from the UK and they love their tea and biscuits). I was a little skeptical at first but am attempting to embrace the wildcrafting mentality because Fi seems to be so interested in it. We had a lot of fun finding the required 20 dandelions and then ran for cover because it began to rain on us.I'll post the recipe below because they were seriously delicious! I enjoyed mine with a cup of hot cinnamon tea! Yum!
20 Dandelion flower heads
1cup softened butter
2/3 cup granulated sugar
Zest of 1 lemon, plus 1 tbsp of its juice
1 1/2 cups all purpose flour
1/4 cup cornflour
1/4 tsp baking powder
Pinch of salt
1. Wash the dandelions and pinch out the yellow petals then put to the side.
2. Mix the butter and sugar until fluffy.
3. Add the egg and lemon zest.
4. Sift in the other powdered ingredients.
5. Add in lemon juice and dandelions.
6. Spoon 12 cookies onto a baking sheet and cook for 12-15 minutes on 350F until golden.
7. Let them cool and then devour them.