In the UK, blossom and gorse are both in full bloom by April. Near me, there are masses of gorse growing on the hillsides & they fill the air with a coconut scent (that definitely reminds me of suncream). This beautiful spring recipe is perfect for a light seasonal snack to power you through the day.
- 1 cup of water
- 1 cup of sugar
- 1 cup of blossom petals
- 1 cup of gorse petals
… & for the flapjack
- 100g butter
- 2 tablespoons of honey
- 100g of oats (or more depending on thickness)
- 20g of plain flour
- Place your water, sugar and (most of) your petals in a pan and bring to boil on a medium heat.
- Leave to simmer for 30 mins.
- Take off the heat and strain the liquid through a piece of muslin to remove the petals
- Put the liquid back in the pan and add a couple of fresh gorse petals.
- Add the butter and allow to melt.
- Stir your honey into the hot liquid and wait for it to dissolve.
- Take the pan off the heat and add in your oats & flour, folding them in – a little at a time.
- Put the mixture into an ovenproof tray that has been pre-greased with butter.
- Bake the mixture in the oven, on 180 degrees, until the top is golden brown.
- Score the flapjack pieces with a knife whilst the mixture is fresh out of the oven then allow to cool.
This is one of my favourite recipes that combines childhood favourites with new chapters. I hope you enjoy making it too!
Disclaimer: Introducing wild food into your cooking is fun, but you need to be 100% sure of your identification and cautious of your own allergies. These pages serve more as a diary of recipes I have tried rather than suggestions.