Litha

Dandelion Shortbread

Ingredients

• 1 1/2 cup unsalted butter, softened

• Scant 1/2 cup palm sugar

• 1/2 to 1 cup dandelion petals (yellow parts only)

• 2 1/2 cups gluten free flour*

• 3 tsp baking powder*

• 1 pinch salt

• 1 Tbs honey powder

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Note: If you are using regular flour, use the same quantity but omit the

baking powder. Only use baking powder if you use a gluten free flour.

Directions

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1. Preheat oven to 325 degrees.

2. Line baking sheet with parchment paper.

3. Remove green parts of fresh dandelion flowers with sharp scissors.

4. Crush 1 - 2 discs of palm sugar with mallet or food processor to equal just under a 1/2 cup.

5. Cream butter and sugar together with a mixer until light and fluffy, about 3 minutes.

6. Add dandelion petals and beat to incorporate.

7. Add baking powder and honey powder to flour and mix thoroughly.

8. Gradually add flour mixture, beating to incorporate fully. Dough will be crumbly at first, but it will start to come together.

9. Once all the flour is added, beat on low another minute or so. Then knead gently with your hands until the dough comes together, approximately 5 min.

10. Roll cookies out to 1/4” - 1/2” thickness (the thicker the cookie, the chewier it will be).

11. Cut out with your favourite cookie cutters.

12. Lightly sprinkle tops of cookies with sparkling sugar, honey powder or both

13. Bake cookies at 325 for about 20 to 25 minutes, until they begin to brown on the bottoms and are fully cooked on the top. Cookies will not brown on top.

14. Move cookies to a cooling rack and allow them to cool.