These moreish, slightly red-tinged rosehip crackers are a winner. Made with dehydrated, wild rosehip flesh, they have a burst of vitamin C and a subtle tart tang to them.
How to make rosehip crackers
To make them I used my rosehip fruit leather (a great way to store and snack on the goodness of rosehips). Fruit leather can have a variety of textures, from sticky and sweet to brittle and more savoury like.
Admittedly, by accident I created a very dry (oops), leathery, fruit leather. Fortunately it is perfect for savoury recipes and a little reminiscent of sun-dried tomatoes. Made from Japanese rosehips (Rosa rugosa) which are similar to tomatoes for some people. Perfect for this!
Sometimes I find a recipe which I absolutely love, like this one. I then adapt it and often create several wild varieties. My first wild variety of this was my Blackberry, Dulse and Buckwheat crackers.
You can find this step-by-step Blackberry-seeded cracker recipe and read about its story here.
Wild Rosehip and Buckwheat Crackers Recipe
Crisp crackers with the delightful flavours of tangy rosehip, roasted buckwheat, and textured oats. They're filling and a great base for lots of toppings.
Makes 25 rustic crackers
- 3 tbsp powder rosehip fruit leather
- 100 g oatmeal (powdered porridge oats)
- 200 g buckwheat flour
- 200 g roasted buckwheat grains
- Large pinch of sea salt
- 2 tbsp oil (vegetable, olive oil or half and half of each)
- 200-230 ml water
Preparing the rosehip fruit leather
Fruit leather can last for months, I used a dry, brittle fruit leather, cut it into small pieces and ground in a strong pestle and mortar or you can use a seed/spice grinder.
In a large mixing bowl mix all the ingredients except the water. Add the water gradually until it makes a workable dough and set aside for half an hour to allow the moisture to be absorbed.
Roll the dough out between two pieces of grease-proof paper to the thickness of the buckwheat seeds. If the dough is a little sticky, you can add more oatmeal. At this stage you can decide whether to use a biscuit cutter or hand-cut the crackers to a desired shape. I find hand-cutting the dough to any shape easier.
Preheat the oven to 200°C/fan 180°C and place a clean baking sheet on a large baking tray or two. Place the cut dough shapes on the paper. Bake for 12-15 minutes or until golden and the moisture is evaporated. Turn them over halfway through to help them cook and dry out. Place on a cooling rack and when cool, store in an airtight container.
Delicious with cheese, wild spring leaves and seaweed sauerkraut from my seaweed book. Feel free to browse my other wild recipes, or I'd love to meet you on one of my foraging courses here in Cornwall.
Gathering rosehips to make your own rosehip syrup is a great way to provide a vitamin C rich drink for you and your family. You can also use dried, bought, or frozen rosehips for this recipe.
This recipe is based on a traditional rosehip drink, and was inspired by the method shared in Roger Philip's Wild Food book.
When to pick rosehips?
Rosehips are usually picked after the first frost, when their skins are softened and the flesh sweetened. They tend to be ready from September to November when the fruits have turned from orange to red. Once the colour is ripe you can also pick and freeze the fruits.
Which rosehips are edible?
All rosehips (the fruits of the rose) are edible, but not all are tasty. I find the best rosehips to make syrup from are Dog Rose, also known as Wild Rose (Rosa canina).
Why are rosehips good for you?
Rosehips have high amounts of vitamin C - about 4x as much as blackcurrants and 20x as much as oranges - and they are local, seasonal food! Rosehips also contain good amounts of vitamin E, A and K.
Can animals eat rosehips?
My dog forages for rosehips as food, but the tiny hairs inside the fruit aren't good for human or animal digestive systems. That's why rosehip syrup is normally strained to separate the hairs and the hair coated seeds.
Rosehip Syrup Recipe
A subtly flavoured syrup which is brilliant for staving off colds. Dilute as a drink, drizzle over pancakes, apple crumble or ice cream or use in cocktails.
This recipe for rosehip syrup avoids boiling the fruits so as not to loose too much vitamin C. In fact, you'll only loose about 15% vitamin C and most of that is lost between mashing the fruits and plunging them into boiling water. So speed is a vitamin asset.
Makes 750 ml
- 300 g rosehips, stalks removed
- 1 litre water
- 300 g golden caster sugar
Using a small to medium saucepan, bring 500ml of water to the boil. Briefly mash the fruits and immediately plunge into the boiling water. Bring the water back to the boil, turn off the heat and leave the fruits to infuse for 15 minutes. Put both the rosehips and liquid into a jelly bag and allow the juice to drip through into a bowl. Using the same saucepan, bring the remaining 500ml of water to the boil, add the rosehip pulp, turn off the heat, cover and allow to infuse for a further 10 minutes. Strain through the jelly bag and allow all the liquid to drip through.
Wash out the saucepan and fill with the strained rosehip water. Bring to the boil and simmer for 20 minutes, or until the liquid has reduced by one third. Stir in the sugar, allow to dissolve, then simmer for 5 minutes before pouring into hot, sterilised bottles.