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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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Triple chocolate shortbread… moreish, fudgy and with a secret ingredient that no one guesses!
Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
