Creating unique flavours and diverse flowery decorations with wild plants
You can transform simple biscuits into highly aromatic masterpieces with the right wild ingredients. Flavours you can't just buy.
(makes 10 - 15 biscuits)
- 100 g flour
- 100 g nuts, almonds or the like
- 125 g fat, e.g. butter
- 50 g sugar
- a hint of salt
- wild aroma, for example: 2 tea spoons finely ground and sieved dried elderflower AND / OR syrup, like: elderflower, woodruff,... AND / OR ground and sieved common hogweed seeds
- fresh or pressed blossoms / leaves for decoration and flavour, like: dandelion, ground ivy, lilac, violets (some keep their colour better than others with baking)
This is how it's done
- Mix all ingredients well in a bowl.
- Leave the dough to chill until it gets firm, ~ 2 hours.
- Heat the oven up to 160 °C.
- Roll out the dough to about 0,5 - 1 cm - if you want to decorate with blossoms or leaves (step 6), better leave it a bit more thick.
- Cut out biscuits with a glass or any other shape that works.
- Optional: put fresh or pressed blossoms or leaves on the cut out but not yet moved biscuits. Press them in with a rolling pin or clean bottle.
- Place the biscuits on the baking paper on your baking tray with some space in between.
- Bake for +/- 25 minutes, until the biscuits look just slightly golden-brown.
- Leave to cool for a few minutes before moving them. Ideally have them cool completely on a grid.