It's Spring again! Best time for foraging wild garlic. Our Cookery School Technician, Philippa, picked some when taking Eddie the dog for a walk. She's created these tasty savoury biscuits that are quick and easy to make. They go with most of your favourite toppings but are particulary good with cheese - Brie, camembert, cream cheese or a good cheddar and a perfect topping for any of those would be a slice of apple. For something a bit different, try cottage cheese topped with some coarsely chopped walnuts and a drizzle of good honey.
Ingredients - makes 12 x 8cm:
Generous handful of finely chopped wild garlic leaves (or if you haven't been foraging, try 1 teaspoon mixed herbs)
100g fine oatmeal (or porridge oats)
50g plain flour
1 teaspoon caster sugar
pinch of salt
zest of 1/2 lemon
1 teaspoon poppyseeds
1 tablespoon water
- Pre-heat oven to 180/ gas 4
- Place all dry ingredients in a bowl: .oatmeal/oats, flour, sugar, salt, poppyseeds and mix together
- Finely chop the wild garlic leaves, add to the dry ingredients with the lemon zest and stir well.
- Melt butter and water together in a saucepan over a gentle heat.
- Cool slightly and then pour into dry ingredients, mixing tpgether until a dough is formed.
- Tip out onto work surface and knead until the dough is no longer sticky.
- Lightly flour the work surafce and roll out to about 5mm thickness.
- Cut out biscuits to prefferred size and place on greased baking trays.
- Bake for 15-20 mins.
- Leave to stand for about 5 mins before putting on a wire rack to cool.
- Store in an airtight container for up to two weeks (if they last that long!) If they have gone soft, simply rebake in the oven at 120c for 15 mins which will remove the moisture and they will dry up again.