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We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
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The Hutquarters, Middle Beach, Studland
01929 761515 | 07933 507165
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01929 761515 | 07933 507165

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Friday Foraged Recipe #6 I Pine Needle Biscuits

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Friday Foraged Recipe #6 I Pine Needle Biscuits

Two of our favourite things: baking & foraging are covered in this weeks recipe, grab your *smalls *dog *friends (*delete as appropriate) and head out for a winter walk to forage for pine needles then fire up the stove to reward yourself with some pre-christmas cheer in the shape of these seasonal biscuits…

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Time: about 20 minutes 
Makes: about 20-30 biscuits

Ingredients:
250g butter, cut into cubes
1 egg yolk
300g plain flour
140g sugar
2tsp vanilla extract
Icing sugar for dusting
small handful of pine needles

How to:
Round up your helpers and set them to work chopping the butter into small chunks.

Finely chop the pine needles (using a food processor or kitchen scissors do the job just as well). Mix well with the sugar, then add this with the flour to the butter.

Rub the mixture together with your fingers to form a breadcrumb like consistency.

Add an egg yolk and vanilla extract, keep mixing until a dough forms.

Roll out the dough to approx 3mm thickness and get your helpers cutting

Bake for around 10 -15 minutes on 180°C  or until light golden-brown. Remove and transfer to a wire rack to cool. Dust with icing sugar for added festive cheer – Get munching!

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