Dandelion flower cookies

Puoi trovare la versione italiana qui: Biscotti ai fiori di tarassaco

It's April, we are in lockdown for the coronavirus, but luckily we can still go out for a walk. Dandelions are in flower, providing joy for our eyes, nectar for the bees, and food for us too. So, it's time for a bit of foraging!
In the picture, on the left there are white dead nettle leaves, on top dandelion buds, and on the right the dandelion flowers.

Have you ever eaten dandelion flowers?
I had them in savoury dishes so far, but never tried in the form of cookies. This is the first time I prepared these dandelion flower cookies, and I am pretty satisfied! Don't expect crunchy texture, they come out soft and delicate.

Ingredients
60 g butter
160 g honey
2 eggs (100 g)
few drops vanilla essence
80 g oatmeal
90 g flour
1/2 tsp baking powder
60 g dandelion flowers

optional Rice Krispies




First wash the flowers and dry them with a towel or use the salad spinner if you have it. Then remove the receptacle from the flowers, that is slightly bitter.
Then, prepare the dough.
Melt the butter, add the honey, the eggs and the vanilla essence. Then add the oatmeal, flour and baking powder. Mix well and add the dandelion flower.
Using two teaspoon prepare small balls and put them on a baking tray covered with baking sheet paper. You can flatten them or leave them a bit taller, up to you.
Cook in the preheated oven at 160 C (fan) for about 12 minutes or until they become golden. These cookies stay soft.

As an alternative, if you prefer some crunchiness, you can add some rice krispies in the dough.
In the picture, the bottom half cookies are made with the addition of the rice krispies, very nice :)

I hope you can enjoy this recipe.

Marta