These cookies are a “remembrance of things past.” The recipe comes from the Quaker Oats test kitchen and you probably know the cookies as Berry Berry Streusel Bars. I renamed them when I realized that each time I made them I received a bouquet of dandelions or a daisy chain. Not bad for a cookie, huh? With very small changes these cookie bars can be enjoyed by vegans and the gluten intolerant. The recipe is extraordinarily easy to make and the only complaint I’ve ever heard is that the cookies are too crumbly. Firmly pressing down the base and crumb layer should take care of the problem. These are simple and wholesome, so get a jelly jar ready for your bouquet and that unbeatable “for you, Mommy.” No tears, please.

Dandelion Blueberry Bars - Berry Berry Streusel Bars

Ingredients:
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
12 tablespoons (1-1/2 sticks) butter or margarine, melted
1 cup fresh or frozen blueberries (do not thaw)
1/3 cup raspberry or strawberry preserves
1 teaspoon all-purpose flour
1/2 teaspoon grated lemon peel (optional)

Directions:
1) Heat oven to 350 degrees F. In a large bowl, combine oats, 1-1/4 cups flour, sugar and butter; mix until crumbly. Reserve 1 cup oat mixture for topping. Press remaining oat mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly on wire rack.
2) In medium bowl, combine blueberries, preserves, 1 teaspoon flour and lemon peel, if using; mix gently. Spread evenly over crust to within 1/2 inch of edges. Sprinkle with reserved oat mixture, patting gently.
3) Bake 20 to 22 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Yield: 16 bars.

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What to serve with tea for two or three or more? Tea biscuits are highly recommend. Ours, while just barely sweet, are kissed with lemon sugar and packed with blueberries. Making them requires a little forethought. You’ll need lemon sugar but it’s easy enough to make and can be used to flavor both the tea and the biscuits. I keep a small stash of the sugar in the refrigerator, so I can whip these up in no time at all. The biscuits keep for several days but they should be warmed and crisped before eating. They can be served for breakfast, brunch or my favorite meal “munch.” We’ll start with the lemon sugar and then move on to the tea biscuits which are adapted from Ina Garten’s recipe for scones.

Lemon Sugar

Ingredients:
2 teaspoons finely grated lemon zest
1 cup sugar

Directions:
1) Work lemon zest into sugar with your fingers until well mixed.
2) Spread sugar in a large pan and let sit until dry, about 1 hour.
3) Store in a sealed, airtight container and use as need

Blueberry and Lemon Tea Biscuits

Ingredients:
2 cups + 1 tablespoon flour
1/4 cup lemon sugar, divided use
1 tablespoons baking powder
1 teaspoons kosher salt
1-1/2 sticks (6-oz.) cold butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried blueberries
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions:
1) Preheat the oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.
2) Combine 2 cups flour, 2 tablespoons lemon sugar, baking powder, and salt in bowl of an electric mixer fitted with a paddle attachment. Add butter and blend at low speed until mixture resembles small peas. Combine the eggs and heavy cream in a small bowl; add to flour mixture and mix until just blended. Dough will be sticky. Toss blueberries with reserved tablespoon of flour. Fold into dough.
3) Turn dough onto a floured surface. Knead only until smooth. Roll into a 1-inch rectangle. Using a 3-inch cutter, cut into rounds. Place on cookie sheet.
4) Brush top of biscuits with egg wash and sprinkle with reserved 2 tablespoons lemon sugar Bake for 20 to 25 minutes until outside is brown and crisp. Yield: 12 to 16 biscuits.