Edible

Wild Floral Flapjack

April 16, 2020

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.

Syrup Ingredients:

  • 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

Method:

  1. Place your water, sugar and (most of) your petals in a pan and bring to boil on a medium heat.
  2. Leave to simmer for 30 mins.
  3. Take off the heat and strain the liquid through a piece of muslin to remove the petals
  4. Put the liquid back in the pan and add a couple of fresh gorse petals.
  5. Add the butter and allow to melt.
  6. Stir your honey into the hot liquid and wait for it to dissolve.
  7. Take the pan off the heat and add in your oats & flour, folding them in – a little at a time.
  8. Put the mixture into an ovenproof tray that has been pre-greased with butter.
  9. Bake the mixture in the oven, on 180 degrees, until the top is golden brown.
  10. 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.

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