Hogweed seed (Heracleum sphondylium) is a unique, but delightful new taste sensation. This recipe combines the subtle flavours of ginger and cinnamon with the strongly aromatic flavour of Hogweed seed to produce a scrummy, moist biscuit that will delight your family and friends.
Ingredients
- 140g butter
- 50g light brown sugar
- 100g caster sugar
- 1 egg yolk
- 1tbsp blackstrap molasses
- 150g plain flour
- ½tsp bicarbonate of soda
- 1tsp ground ginger
- 1tsp ground hogweed seed
- 1tsp cinnamon
Suggested Instructions
- Beat the butter and sugar together until light and fluffy.
- Add the egg yolk and molasses and beat in well.
- Sift the flour, bicarbonate of soda and spices together.
- Add the creamed mixture and stir in with a wooden spoon until amalgamated.
- Lay a sheet of cling film on the work surface.
- Tip the contents of the bowl on top and form into a rough log about 15cm long and 4cm in diameter.
- Wrap tightly in cling film and roll into a smooth log.
- Put in fridge for at least 30 minutes or when needed. It could also be frozen and used at a later date. If baking from frozen cook for 2-3 minutes longer.
- Preheat the oven to 180C. Gas mark 4.
- Cut the log into 5mm slices (or 2 x £1 coints).
- Place the slices on a baking tray, lined with parchment, allowing for spreading.
- Bake for 10 minutes when they should feel dry when lightly touched but will still be soft.
- Leave to cool for 5 minutes, then transfer to a cooling rack before storing in an air-tight container.
Makes 25 biscuits
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