Gluten-Free Dandelion Shortbread

Ingredients

• 1 1/2 cups 1:1 gluten-free flour blend
• 1/2 cup softened unsalted butter or coconut oil
• 1/2 cup honey
• 1/2 cup fresh dandelion petals (separated from green base)
• 1/2 tsp vanilla extract
• 1/4 – 1/2 tsp salt

Instructions

1. Prepare Flowers: Harvest dandelion heads from clean areas. Pull the yellow petals off, avoiding the green bitter base, until you have 1/2 cup.
2. Cream Butter & Honey: In a bowl, cream the butter and honey until light and fluffy.
3. Mix Ingredients: Add vanilla and dandelion petals, blending to incorporate.
4. Add Flour: Gradually add the gluten-free 1:1 flour and salt. Mix until the dough comes together. It may be slightly crumbly.
5. Chill: Form the dough into a log, wrap in plastic, and chill for 1 hour to prevent spreading.
6. Bake: Preheat oven to 325°F–350°F. Slice the log into 1/4-inch cookies, place on a parchment-lined sheet, and bake for 10–15 minutes until the edges are light golden.