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Hawthorn Flour
Hawthorn Flour is a modern British recipe for a method of making flour from dried haws (hawthorn fruit) at home; this being a flour that is commonly used in Medieval recipes. The full recipe is presented here and I hope you enjoy this classic British version of: Hawthorn Flour.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+24 hours drying)
Makes:
1 jar
Rating: 
Tags : Wild FoodBaking RecipesBritish Recipes
I came across a reference to hawthorn flour in the Medieval cookbook,
The Forme of Cury and as I have a real interest and fascination with wild foods I simply had to give it a go. As a result, I adapted my recipe for making Russian-style
bird cherry flour for use with haws.
Method:
Add the haws, in batches, to a stone mortar. Pound with a pestle to mash the haws and break open the stones. Line a baking tray with parchment paper and spread the pounded haws in a thin layer over the top.
Transfer to an oven that's set to 90°C or cooler and dry out during the whole day. Every hour or so turn the cherry mix over to ensure even drying. During the night turn off the oven, leave the haws inside with the door closed and allow to dry.
The following day the haw mix should be completely dry and not at all tacky. The cooking will have driven off any cyanide compounds in the stones and the haws will be safe to eat. Transfer to a coffee blender and render to a flour. Store in an air-tight jar until needed.
This flour is a staple of a number of Medieval English recipes and also makes an excellent addition to breads, waffles, cakes etc. They were much prized in the past, as the flour gave dishes made with it a rose-hued tint.
