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About
| These delectable biscuits are a unique and satisfying treat, combining the sweetness of strawberries with the nutty flavours of black wheat and spelt. Our black wheat flour is milled from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire and stone-milled in small batches on the Hodmedod mill in Suffolk. Black wheat flour adds a wholesome and nutty flavour and beautiful colour to baking. |
This wonderful recipe was created for us by Hermione Blackshaw and received the much-coveted seal of approval from her children. For more delectable recipes from Hermione sign up to her weekly Grow, Gather and Feast Substack newsletter.
Makes 30 Biscuits
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This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme.
This Hearty Twisted Spelt Bread from Greens & Grains by Anne-Katrin Weber is a beautifully simple yet impressive loaf that celebrates the rich, nutty flavour of spelt. Combining spelt flour with pearled spelt adds texture and heartiness. This slow-fermented bread develops incredible depth of flavour and a wonderfully crisp crust. With its rustic twisted shape and chewy crumb, it’s perfect for tearing and sharing, serving alongside soups and stews, or enjoying simply with butter and salt.
A simple, deeply nourishing ramen that combines the rich, savoury flavour of Hodmedod’s Fava Bean Umami Paste with the nutrient-packed crunch of SUCSEED.
