This griddled bread includes blackberries native to the British Isles and easily gathered in August and September. The bread is further sweetened with honey.
Equipment
Weighing scales
Large mixing bowl
Griddle or frying pan
Kitchen paper
Fish slice
Preparation method
Tip the flour into a large bowl, add the blackberries and stir thoroughly together.
Add the salt and honey and fold gently into the mixture using a metal spoon.
Add a little water to bring to a soft dough. Bear in mind that as you beat the mixture into a dough the blackberries will release quite a bit of juice so I would add the water a bit at a time beating in between each addition until the right consistency is reached.
Divide the dough into 12 and roll each piece into a ball. Press down with the palm of your hand to flatten the cakes to just over 1cm (you can also use a rolling pin to flatten the cakes if you prefer).
Add a little oil to the griddle or frying pan and heat up.
Place the cakes on the griddle (a few at a time) and cook, turning over every now again until both sides are golden.
Use a fish slice to transfer the cakes to a plate covered with a few layers of kitchen paper.
