Rachel Lambert: forager, author, guide

Three cornered leek water biscuits Recipe

Simple and delicious (wild) onion-flavoured water biscuits. Serve with cheese or just plain on their own. I made these for a group of school children who loved them (phew!). They ate them plain and with wild herb butter on.

This recipe uses three-cornered leek (Allium triquetrium), but you could use any of the wild garlic family. Just follow these simple tips to make sure the biscuits work.

Water Biscuits with Three-Cornered Leek

For these to work you need wilted or slightly dried out three-cornered leek or wild garlic. To do this, pick a couple of days ahead and leave out to dry. You'll need to use the garlic/onion/leek leaves, not the bulb for this recipe. If you're using fresh leaves (and really cant wait) then crush and squeeze the plant to remove some of the fresh sap.

Makes 60-70


  • 400 g plain flour
  • 1 tsp baking powder
  • 100 g butter, cubed and cold
  • Small handful of three-cornered leek, wilted (leave to dry out for a couple of days)
  • Large pinch sea salt
  • 120 ml (8 tbsp) water 

Preheat the oven to 180C/fan 160C/Gas 4. Grease 2 large baking trays. Finely chop the three-cornered leek (or wild garlic leaves). Blend the flour, baking powder, butter, three-cornered leek and salt into bread crumbs with your fingers, or in a food processor.

Gradually add the water to to make a soft dough, not sticky, not dry. Roll out onto a dry surface until as thin as possible, mine made a square of 50 cm x 50 cm, I cut the edges to make straight sides then re-rolled the leftovers and cut these too. Cut into squares or rectangles about 4-5 cm long/wide, sprinkle with water then slice off the surface and place on the baking tray.

Bake for about 15 minutes, till very slightly golden. Remove onto a cooling rack and leave them to harden a little longer. Store in an airtight container for up to 2 weeks. These are rather yummy on their own, or with wild herb butter, or I enjoyed with a Cornish brie!

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