Dandelion Petal and Lemon Cookies with Kale Lemon Drizzle
User Reviews
5
Dandelion Petal and Lemon Cookies with Kale Lemon Drizzle
Description
The cookies are made by first mixing vegetable oil, caster sugar, vanilla, lemon juice, and zest to form a smooth batter. Separately, dry ingredients including oats, all-purpose flour, baking powder, salt, and washed dandelion petals are combined before folding into the wet ingredients. Portioning teaspoons of dough and gently pressing them flat ensures even baking in 7-10 minutes until lightly golden. Cooling them briefly on the baking sheet before transferring preserves their structure and texture.
The drizzle is a simple mix of freshly juiced kale, lemon juice, and powdered icing sugar, adding a slightly earthy and tangy sweetness atop the cooled cookies. This finishing touch complements the lemon in the dough and introduces a fresh green element. The combination is distinctive and designed to emphasize natural, garden-inspired flavors.
These cookies work well as a lightly sweet snack or an unconventional dessert with herbal notes. They highlight the use of foraged or unique edible ingredients, paired with traditional baking staples, making them appealing to those interested in experimental or seasonal baking.
Ingredients
For the cookies
- ¼ cup dandelion petals washed
- ⅔ cup vegetable oil 150ml
- ⅓ cup caster sugar 75g
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 cup oats 80g
- 1 cup all-purpose flour 115g
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the kale and lemon drizzle
- ½ tablespoon kale freshly juiced
- 1 tablespoons lemon juice
- ½ cup powdered icing sugar 65g
Instructions
- Preheat oven to 425F / 220C. Line baking sheets with baking paper.
- Whisk the oil, sugar, vanilla, lemon juice and zest together until smooth.
- In a separate bowl, whisk together the oats, flour, baking powder, salt and dandelion petals.
- Add the wet ingredients to the dry and stir to combine.
- Drip teaspoons of the mixture onto the lined baking sheets. Gently press down with the back of a fork. Cook 7-10 minutes or until beginning to turn golden.
- Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the kale and lemon drizzle:
- Mix all ingredients until smooth. Drizzle over the cooled cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 50mg | 2% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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