These savoury shortbreads are rich, crisp and wonderfully aromatic, combining the nutty depth of Parmesan with the warm, gently spiced flavour of wild carrot seeds. Finished with fragrant marjoram and a twist of black pepper, they’re the perfect accompaniment to a cheeseboard, bowl of soup or a glass of something chilled.
An easy recipe that showcases how wild seeds can transform everyday baking into something truly special.
Makes
Approximately 20–24 shortbreads
Ingredients
- 200g plain flour
- 100g cold butter
- 75g finely grated Parmesan
- 1 tsp lightly crushed wild carrot seeds
- 1 tbsp finely chopped fresh marjoram (or 1 tsp dried)
- ¼ tsp sea salt
- Freshly ground black pepper
- 1–2 tbsp cold water, if needed
Method
- Preheat your oven to 170°C fan and line a baking tray with baking parchment.
- Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the grated Parmesan, lightly crushed wild carrot seeds, marjoram, sea salt and a generous grinding of black pepper.
- Bring the mixture together into a dough, adding 1–2 tablespoons of cold water only if needed.
- Wrap the dough and chill in the refrigerator for 30–60 minutes.
- Roll the dough out to approximately 5–6mm thick.
- Cut into heart shapes, or any shape you prefer, and place onto the prepared baking tray.
- Bake for 12–15 minutes, or until lightly golden around the edges.
- Leave to cool on the tray for five minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to one week.
Foraging Note
Wild carrot seeds should only be harvested from wild carrot (Daucus carota), which must be positively identified. Take great care, as several members of the carrot family are poisonous. Never harvest unless you are completely confident in your identification, paying close attention to all distinguishing features of the plant.
