Wild Garlic & Cheddar Biscuits (GF)

It’s the peak season for wild garlic, both ramsons and few-flowered leek, so I simply must share our wild garlic & cheddar biscuits with you. There are absolutely more-ish!

Ingredients

• 150g gluten free plain flour blend (I use Dove’s Farm)*
• plus 1/4 tsp Xanthan gum
• 1/4 tsp salt
• 100g unsalted softened butter
• 100g cheddar, finely grated
• 1 egg, whisked
• 35g wild garlic leaves (ramson and few-flowered leek both work)

* If you use regular flour instead of gluten free, you can leave out the Xanthan gum

Directions

• Wash the wild garlic leaves and pat them dry, then finely chop them.
• Mix the flour, Xanthan gum (if using), and salt together.
• Cut the butter in to ca. 1cm big cubes, then rub the butter in to the flour mix until the mixture starts to resemble crumbs.
• Stir in the finely chopped garlic leaves and finely grated cheddar.
• Finally, knead in the whisked egg until everything comes together in a dough.
• Use your hands to roll the dough in to a log shape, ca. 15cm long.
• Wrap the dough log in grease proof paper and place in the fridge to chill for 2 hours.
• Heat your oven to 180 C (or 160 C for a fan oven). Line two baking trays with grease proof paper. Or if you have just one tray, then do it in two batches.
• Take the dough log out of the fridge, remove the grease proof paper, and slice it in to 20cm even rounds, ca. 1/2 cm thick each.
• Bake each tray in the oven for 14 minutes, turning the trays half way through.
• Leave to cool before trying to move them, as they are very fragile when still warm. Even cooled down they are fairly crumbly. They will keep a day or two, but taste best when freshly baked.

PLEASE NOTE: As with any foraging, pick responsibly. Ramsons are being displaced by few-flowered leeks, so only pick as much as you need for yourself, or stick to few-flowered leeks. Both plants are easy to recognise by their strong garlic smell, but if you are unsure then don’t risk it!