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Hawthorn biscuits 15/11/2010

Filed under: foraging — foraginglondon @ 11:00

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)
300ml water

For the Biscuits:
150ml hawthorn purée
80g wholemeal flour
80g butter
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.

Boiling hawthorns

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.

Hawthorn biscuits

Hawthorn biscuits


3 Responses to “Hawthorn biscuits”

  1. Yasmine Says:

    I’ve made hawthorn brandy this year (think it tastes alright!) but I didn’t know you could make hawthorn biscuits. How do they taste?

    • I’ve never made biscuits before, and this recipe is so easy (even I managed it). The hawthorn paste/syrup gives the biscuit a really nice subtle fruity taste and texture. I made chocolate beetroot brownies (Hugh Fearnley-Whittingstall) and I reckon the fruit ingredient helps keep things moist. I would also suggest using a smaller dose than a heaped tablespoon as I find the mixture spreads and a smaller spoon will give more cookies and you can bake more in one tray.

      In London, the Hawthorns have mainly gone now, but you might find some on the edges or outside London where it might be a bit cooler?

      I look forward to trying the brandy recipe next year. Do you have a link?

  2. Yasmine Says:

    I got the recipe from the River Cottage Preserves book (no. 2 in the River Cottage series). You just need brandy, haws and sugar. I half filled a bottle with haws, added a bit of sugar, and topped it up with brandy

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