Have you ever been disappointed not to find dandelions growing in your lawn? Once you have tried this shortbread recipe, you will be when you can’t find any! Don’t be tempted to use the “Texas Dandelion” the recipe is much more delicious with Taraxacum officinale, the real thing! This is not a recipe original to me – there are many versions on the internet.
2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1 cup Swiss Cheese (if you use sharper, hard cheese, go easy on the salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely chopped rosemary
Black pepper to taste
Sea salt to sprinkle on top (see note above about cheese)
In a large bowl beat butter with sugar and honey until light and fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals – mix in until just combined.
Stir the rice flower into the butter mix in 2 additions. After the first, stir in the cheese, rosemary and black pepper. Then add the remainder of flour to make a smooth dough.
Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm – about 1 hour.
While chilling, preheat oven to 325F.
Slice the cylinder of dough into 1 inch thick rounds using a sharp knife and place on baking sheet a good 2 inches apart. Sprinkle with a little sea salt, if using.
Bake for 20 minutes, rotating pan after 10, until just golden. Beware of burning during the last few minutes.
Cool completely on baking sheet – they will be very delicate until they are cool and you don’t want them to break up!
Note: if you cut the rounds thinner, it is even more important to watch that they don’t burn. Enjoy!!!