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Wild Campfire & Foraged Food Recipes

Pineapple Weed Cookies



  • 1 & ¾ cups of flour (227g)

  • 1/2 cup of pineapple weed buds (a generous handful)

  • 1 cup of granulated cane sugar (200g)

  • 1/2 cup of butter (113g) 

  • 2 eggs

  • ½ teaspoon of vanilla

  • ½ teaspoon salt


Infuse the flower heads in butter the day before baking. 

  • Take half of the pineapple weed buds and dice them. 

  • Melt the butter and mix the flower heads in. 

  • Simmer on the lowest heat, for 1-2 hours and then leave overnight. 

  • Preheat oven to 180 / gas mark 4

  • Cream the butter (with flower heads still in) with your sugar.

  • Beat in eggs and vanilla.

  • Fold in remaining flower heads.

  • Drop by the teaspoon onto a greased cookies sheet.

  • Bake for about 10-15 minutes till the edges get golden and crispy.

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