Rustic Gorse and Oat Cookies

As the saying goes; 'when gorse is not in flower then kissing has gone out of fashion.' Luckily there are two types of gorse (Ulex gallii and Ulex europeaus) here in the UK (and in many places across the world) and they hybridise too. Between them, all seasons are covered with gorse flowers, because kissing never goes out of fashion!

As I write this in late summer, the gorse and heather flowers are starting to flash their colours across the moors and on cliffs near the coast. Hmm, those wonderful yellow and purple hues together make me smile.

I used to call these Gorse Martyr Cookies because these cookies wanted to look less than they are; homemade biscuits fit for a martyr not a foodie. I also wanted to keep this fab recipe to myself!

Although these are wholemeal oat cookies, they are also deceptively sweet with their rustic-looking icing. They are a favourite of mine, so I’m quite happy that they are disguised as overly humble biscuits. Made using dried gorse flowers they can be crafted any time of year.

Gorse and Oat Cookie Recipe

Moist and rustic oat biscuits, infused with gorse flowers and drizzled with a gorse icing. They are made using dried gorse flowers so can be crafted anytime of year.

This recipe is in my book Wild and Sweet cookbook (page 80), along with 4 more gorse recipes and 99 seasonal and wild desserts.

I teach gorse throughout the year on many of my foraging courses, I also have plenty more recipes for gorse flowers here on the gorse section of my blog.

Related posts:

Gorse Flower Rice Pudding The Lessons of Making Gorse Flower Fudge Learn to Forage through Songs The Best Gorse Flower Ice Cream Recipe