Rachel Lambert: forager, author, guide
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Wholesome Hogweed Seed Biscuits

Freshly baked hogweed seed biscuits on plate and cooling rack

When I first used Hogweed seeds, this light, spongy textured biscuit was the carrier I chose for their unique flavour.

Perfectly balanced with flours and spice, it’s a simple, reassuring lightly spiced treat and a good place to start if your unfamiliar with hogweed’s flavour.

Hogweed is a member of the umbellifer, apiaceae, also known as carrot family. There are wonderful edibles and poisonous plants in this family and correct identification is essential.

A dried seed-head of Common Hogweed with a ploughed field behind

Hogweed Spiced Biscuit recipe

 

Makes 20

Ingredients

  • 90 g salted butter (room temperature)
  • 100 g soft brown sugar
  • 1 egg, lightly beaten
  • 75 g wholemeal flour
  • 100 g plain flour
  • 1½ tsp of baking powder
  • 3 tbsp water (if needed)
  • 1 dessertspoon of hogweed seeds, ground, or chopped
Crumbly hogweed seed biscuits on baking paper

Mix the flour, baking powder and salt. Cream the butter and sugar in a separate bowl, then beat in the egg and wild spices. Gradually add the dry ingredients to the wet ones, stirring in well. If needed, add the water, little by little to the mix, the mix should be firm so you can roll it into a log shape of about 3 centimetres in diameter. Cover this with grease-proof paper and put in the fridge for an hour, or several if you have the time.

Preheat the oven at 190°C. Slice up the log into 1 cm pieces and shape into flat circular patties and place on a greased baking tray. Cook for about 15 minutes or until golden brown. Serve with tea or juice.

Freshly baked hogweed seed biscuits

Common hogweed (aka cow parsnip) is common across Europe and the US and also found in New Zealand and Australia. I regularly teach about this plant from spring through to winter on my foraging courses, including how to correctly identify it.

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