As with any foraged food only pick from areas where you know it is safe to do so, avoid roadside verges or areas you know have been treated with any chemicals. And remember to leave some for the wildlife that relies on them. 

Ingredients:

• Approximately 20 Dandelion flower heads
• 125g butter
• 100g caster sugar
• 180g plain flour
• 20g cornflour
• 1 medium egg
• Zest of 1 lemon, plus 1 tbsp of its juice
• 1/4 tsp baking powder
• Pinch of salt

Method:

1. Prepare the Dandelion flowers. Wash them, then remove the yellow petals by pinching firmly and pulling. Try to avoid using any green parts as they may make the cookies bitter. 
2. Grease a baking tray with oil or butter. 
3. Cream the sugar and butter together. 
4. Beat in the egg, lemon zest and juice
5. Sieve in the dry ingredients and stir well. 
6. Add the lemon juice and Dandelion petals and mix.
7. Drop spoonfuls onto a baking tray and cook for approximately 12 mins at 180C/350F until they are a lovely golden colour. 
8. Cool on a wire rack then enjoy!