08/12/2014 11:15 GMT | Updated 06/02/2015 05:59 GMT

Wild Festive Biscuits and Syrup

I like using Douglas Fir to flavour my Christmas biscuits and minced pies. It isn't a true fir, hence its Latin name Pseudotsuga. A native of the USA, one of the oldest U.K. Doulgas Firs is in Scone Palace, in Perthshire Scotland. It was brought to the UK, in seed form from North America in 1826 by David Douglas, who was born in the village of Scone. The cones are smaller than other pines and have interesting distinctive 'tongues' that protrude between the cone scales. If you can't forage pine needles, fresh rosemary will also work in this Christmas cookie recipe.


A delicious recipe for pine flavoured Christmas Biscuits

(from The Forager's Kitchen by Fiona Bird)

125g sifted icing sugar

200g butter, cut into small cubes

1 small egg yolk

300g plain flour, plus extra for rolling

Glacé icing and silver balls, to decorate (optional)


Preheat the oven to 375°F/190°C/gas 5.

Put the dry Douglas fir needles and any seeds with the icing sugar in a food processor. Cover with a tea towel (the dust seems to escape even when the lid is firmly on), and blend to chop the pine needles finely.

Add the butter and egg yolk to the food processor, and then enough flour to make dough. Wrap in cling film, and refrigerate for at least an hour before using.

Lightly dust a work surface with flour, and roll out the pine dough. Stamp out thin 3mm Christmas trees with a biscuit cutter, place on a non-stick baking tray, and bake for approximately 8-10 minutes (depending on thickness).

Check after 8 minutes -- the trees will brown very suddenly. Cool for 2-3 minutes, then use a spatula to transfer the trees to a wire rack.

To hang the cookies on a Christmas tree: use a skewer to make a small hole in the dough of the Christmas tree (to thread ribbon through) before baking. Decorate with glacé icing and silver balls if desired, or frame the trees with a small amount of icing, thereby accentuating the natural speckles of the pine needles in the dough.

Douglas Fir Syrup

Splash into vodka or gin cocktails, or simply dilute with tonic water.

Makes about 400ml

25g Douglas fir, Scots pine, or other edible pine needles, rinsed in a sieve and patted dry

200ml boiling water

400g caster sugar


Put the pine needles in a large sterilised jam jar (with a lid) and pour in the boiling water. Cover and leave for 24 hours.

Strain the pine-needle-infused water into a jug.

Put the sugar in a clean saucepan and add the strained water. Heat over a low heat to dissolve the sugar. Do not stir.

Bring to a boil for 2-3 minutes until you have reached the desired consistency.

Leave to cool and then pour into a sterilised bottle and refrigerate. Use within a month.

Wild Notes

For greener syrup, add a tablespoon of washed and dried chickweed tops, after removing the boiled syrup from the heat.

Blend in a food processor and strain again before bottling. As with all cordials and syrups, use refined sugar.