As I found out on Thursday the hawthorns are almost completely gone. If you have some hawthorns or have some time to see if any are left then I recommend this lovely fruity biscuit recipe. I personally went down to the Welsh Harp on Thursday, couldn’t find many Hawthorns except on one tree, which is on my foraging google map. However, there are plenty of rosehips still there, and now that the leaves have gone it is even easier to find.
I have reproduced this recipe from the wonderful Celtnet website, which contains many traditional English recipes using foraged fruits.
For the Fruit Purée:
300g hawthorn berries (haws)
For the Biscuits:
150ml hawthorn purée
80g wholemeal flour
100g brown sugar
1 tbsp runny honey
1/2 tsp baking powder
pinch of salt
slivered almonds, to garnish
Combine the haws and water in a pan, bring to a boil then cover and simmer for about 15 minutes, or until the fruit have broken down to a pulp.
Pass through a fine-meshed sieve, pressing down with the back of a spoon to squeeze as much of the fruit pulp through as possible, leaving only the seeds and skins behind.
Take 150ml of the hawthorn pulp and use for the biscuits. Cream the butter in a bowl then work in the flour until smooth before adding the sugar and then the fruit puree. Now add all the remaining ingredients, mixing well.
Drop heaped tablespoons of the batter onto a well-greased baking tray, setting them at least 5cm apart then gently press a slivered almond into the top of each one. Transfer to an oven pre-heated to 180°C and bake for about 16 minutes, or until golden and cooked through. Allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely.
Store in an air-tight tin before use.