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.
- 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!