Dandelion shortbread (vg/gf)
We make our shortbread from gluten free flour and plant based "butter" - everyone thought they were yummy but please feel free to use the flour and 'butter" that suits you:-Ingredients:- (makes 18-24 depending on the size of the cutter)- 300g plain flour or gluten free plain flour, sifted
- 100g caster sugar plus extra to sprinkle on the top
- 200g butter or plant based "butter"
- 1 tsp dandelion honey (or normal honey if you don't have any dandelion "honey")
- 1 cupful of dandelion petals from freshly picked flowers on a sunny morning.
- Cream the butter, sugar and "honey" together.
- Add the flour and dandelion petals, and mix into a dough, then wrap in cling film and leave in the fridge for 30 minutes.
- Preheat the oven to 160 degrees / 140 (fan) / 320 F. Line a baking tray with greaseproof paper.
- Roll out the dough between two pieces of greaseproof paper or on a board dusted with flour, until roughly ½ cm thick. Cut into your favourite shape and return to the fridge for 10 mins.
- Put the shortbread shapes onto the lined baking tray, sprinkle with a little caster sugar and cook for around 15-18 mins until golden brown around the edges. Turn over and bake for a few more minutes to crisp the base up.
- We decorated ours with edible flowers such as primroses, forget-me-nots and dead-nettle, pushing the flowers gently into the raw dough before we put the shortbread into the oven.
