Lesser Celandine Straws

Ingredients:

75g lesser celandine leaves, washed (only pick in early spring before the flowers appear)
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
225g plain flour
100g butter, diced
1 garlic clove, finely sliced
1/2 tsp baking powder
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp sea salt

Method:

Bring a pan of water to a boil and use to steam the celandine leaves for about 3 minutes, or until just wilted. Turn out onto a board and chop very finely.

Heat a dry frying pan over medium heat, add the spice seeds and fry, stirring frequently, until they become aromatic. Take off the heat and turn into a coffee grinder then grind to a powder.

Combine the flour, spices, salt, baking powder and garlic in a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Now add the chopped lesser celandine leaves then add just enough cold water (about 2 tbsp) to bring the mixture together as a dough.

Turn the dough onto a lightly-floured work surface and shape into a square. Sandwich this dough square between two sheets of clingfilm (plastic wrap) then roll out to about 30 cm wide and 25mm deep. Transfer the dough to the refrigerator and chill for 30 minutes.

Remove the clingfilm then cut the dough into 1cm wide strips. Twist each one of these into a spiral pattern then place on a lightly-greased baking tray. Transfer to an oven pre-heated to 180°C and bake for 15 minutes, or until cooked through and golden brown. Allow to cool on a wire rack then store in an air-tight tin (they will keep for up to a week).

These straws make an excellent snack with a creamy dip. They can also be broken and added to soups.