Ingredients:
210g (1 3/4 cups) plain flour
125ml (1/2 cup) pineappleweed flower buds
200g (1 cup) granulated sugar
100g (1/2 cup) butter
2 eggs
1/2 tsp vanilla extract
1/4 tsp sea salt
Method:
The day before baking soften the butter. Take half the pineappleweed buds and finely chop. Melt the butter then allow to cool and mix with the chopped pineappleweed buds. Sit over low heat for several hours then take off the heat and allow to solidify before returning to the refrigerator.
On the day of baking: Pre-heat your oven to 175°C (350F). Cream together the pineappleweed butter and the sugar until pale and fluffy. Beat in the eggs and vanilla extract then mix in the remaining pineappleweed flower heads.
Sift over the flour and sea salt then stir to combine. Grease two baking trays then drop the batter by the teaspoon.
Transfer to your pre-heated oven and bake for 10-15 minutes, until the edges of the biscuits are golden and crispy. Remove from the oven and allow to cool on the baking trays for 10 minutes.
Carefully transfer to a wire rack to cool completely before eating or storing.
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