(like Fig Rolls but with Hawthorn instead of fig)
Bright red in the November hedgerows, Hawthorn haws are usually overlooked. The flavour of Hawthorn is mild and fruity partnering apple brilliantly. In this recipe we have combined Hawthorn, apple and cinnamon to make delicious biscuit rolls that everyone will love.
Hawthorn haws have some fantastic health benefits as well as culinary uses. They are rich in vitamin C, help to lower cholesterol, reduce high blood pressure and regulate the heart*. With all these benefits you must be wondering why we don’t eat them all the time. The reason is probably that they are a bit fiddly to process, but if you collect nice ripe ones the pulp is easy to rub through a sieve. As always, be sure of what you are picking, stay safe and legal. Foraging course vouchers are available from our website www.tastethewild.co.uk
Hawthorn Rolls – makes 30
This recipe is best made over two days to allow for chilling and setting.
- 200g Hawthorn haws
- 1 knob of Butter
- 1 large Bramley apple peeled cored and chopped
- 1 tsp Ground Cinnamon
- 80g + 1 tbsp Granulated Sugar
- ½ tsp pectin powder
- 100g Butter
- 170g Soft Brown Sugar
- 2 eggs
- 300g SR Flour
- ½ tsp Salt
Cook the hawthorn haws in a pan just covered with water for 50 minutes or until the flesh is very tender. (If the water starts to boil away add a little more to keep the haws in enough water to cook.) While these are cooking melt the butter in a pan and add the chopped apple, cinnamon, and 1 tbsp of sugar. Cook for 20 minutes until very soft. When the hawthorn haws are cooked push them through a sieve to extract the pulp – there should be about 3 tbsps. Add the pulp to the apple mix and leave to cool.
In a dry bowl combine the sugar and powdered pectin mixing well. When the pulp is cool add the sugar and pectin and whisk. Heat the mix to a boil, whisking all the time. Boil for 5-10 minutes until it reaches setting point. On a sheet of greaseproof paper spread the Hawthorn and Apple mixture in a layer 5mm thick.
To make the pastry mixture blend together butter, sugar and eggs – you can use a mixer Add the flour and salt and blend again. (The dough will be stiff.) Wrap in cling film and chill for 3 to 4 hours or preferably overnight. When ready to bake, turn dough out on lightly floured surface. Roll into a 30cm square. Cut into 3 strips 10cm x 30cm long. Spoon the filling evenly down the centre of each strip. Fold in the sides of the strips then press the edges together to seal. Cut each strip into 10 pieces. Arrange seam side down on baking sheets. Bake at 190 degrees C. for 10 to 12 minutes or until firm and lightly browned. Cool on a wire rack and store in an airtight tin.
*We recommend that you should consult your doctor before eating Hawthorn if you are on Heart medications.