Menu 0
Strawberry, Black Wheat & Spelt Biscuits

Strawberry, Black Wheat & Spelt Biscuits

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Strawberry, Black Wheat & Spelt Biscuits
Baking Black Wheat Flour Quick & Easy Spelt Spelt Flakes Summer Vegetarian

by Hermione Blackshaw

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

Ingredients

Method

  1. Preheat the oven to 180C and line a baking tray with baking parchment.
  2. Mix all the biscuit ingredients together to form a dough.
  3. Roll out into balls using one tablespoon of mixture at a time then place onto the baking parchment.
  4. Using your thumb or index finger press down lightly on the biscuit balls to flatten them.
  5. Slice the strawberries into eight pieces lengthwise from the bottom of the strawberry through the top.
  6. Place a slice of strawberry on top of each biscuit.
  7. Bake in the oven for 12-15 minutes.


Hermione Blackshaw
Hermione Blackshaw

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More