We would like to share some of our recipes that are favourites with our children and families. This is such a great activity for all ages and abilities – from finding and harvesting in our gardens, to prepping to the table and enjoying together. The pictures are from this week’s baking activities. Look out for an official Dandelion Time Cookery Book later in the year. Our shortbread is a seasonal bake and inspired by Mary Berry’s lavender biscuit recipe.
We would also like to thank Fareshare, who have kindly chosen to support us. This means great weekly donations of fresh produce for us to use in our kitchens with the families who are referred here to us.
Elderflower Shortbread Biscuits
175g softened unsalted butter
2 tbsp fresh, unsprayed elderflowers (picked off the stems then measured)
100g caster sugar
225g plain flower
25g demerara sugar
- Lightly grease three large baking trays. Place softened butter and the elderflowers into mixing bowl. Beat these ingredients together, which ensures the maximum flavour comes from the flowers
- Beat the caster sugar into the butter and flowers
- Add flour and mix all the ingredients by bringing together, using your hands and kneading lightly until smooth
- Divide the mixture in half, roll into two sausage shapes 15cm long
- Roll your sausage shaped biscuit rolls in the demerara sugar until they are coated evenly
- Wrap in baking parchment or foil, then chill until firm
- Preheat the oven 160C/Fan140C/Gas 3
- Slice each chilled biscuit sausage into 10 slices and place on the greased baking trays
- Cooking time – 15-20 minutes, until the biscuits are pale golden brown at the edges
- Lift from the trays with a fish slice or palette knife, and leave on a wire rack for cooling
Dandelion Time Tip: to make these delicious treats all year round, pick the flowers (either elder or lavender) when they are in peak condition, freeze or put in sealed jam jar. As in our picture, serve with homemade rhubarb compote.
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