Wild Shortbread

“I picked up a small square shortbread biscuit and stared at it, noting the uneven angles, wishing it were a perfect square, but it was, after all, merely a baked good, and baked goods did not ordinarily form perfect squares.”

— Kathleen Baldwin

This shortbread recipe is the perfect way of adding wild flavours to your desserts. The simple three-ingredient base is buttery and crisp and only takes 8 minutes in the oven. Delicious and so easy!

Ingredients:

• 300g flour

• 200g butter (I use vegan flora)

• 100g sugar

• 2-3 tbsp of your wild foraged ingredient. Some of my favourites include pine, nettle, dandelion, violet and elderberry!

Method:

• Mix the flour, sugar and butter in a bowl with your fingers till it forms a breadcrumb consistency.

• Add your wild ingredients and mix together, smushing it till it forms a ball.

• Refrigerate for at least 30 minutes.

• Roll out the dough about an 1/2 cm thick and use a cookie cutter to cut out biscuits.

• Transfer to an oven tray and bake for 8-10 minutes (you may have to turn the tray halfway) on 180C.

• Allow to cool for 10 minutes before enjoying!