Wild Bramble, Oatcake & White Chocolate Bites

September 17, 2025

In the old stories, brambles were never just berries. They were doorways between worlds, their thorns hiding secrets that only the brave—or foolish—dared to discover. Picking brambles this morning from the old bushes that line our country lane, I found myself stepping through one of those doorways.

In this ancient but familiar landscape, a young woman moved carefully through the bramble hedgerow, her wicker basket already heavy with dark fruit. Morning mist still clung to the distant hills, and she understood the old ways—brambles held Celtic magic. As she reached for the ripest berries, tiny lights flickered where her fingers touched the branches. The fairies were blessing her harvest, weaving their magic into every berry she gathered.

Back in her stone cottage, she combined the enchanted brambles with freshly picked blueberries and crushed oatcakes from her morning baking. Scottish golden honey sweetened the mixture, while hazelnuts added the satisfying crunch of autumn woods. The magic didn’t end there—she melted white chocolate and dipped each frozen cluster until they gleamed like morning frost.

These weren’t just treats; they were edible spells, capturing the essence of Scottish autumn in every bite. And perhaps the old stories knew something we’ve forgotten—that magic lives wherever we’re brave enough to look.

Wild Bramble, Oatcake & White Chocolate Bites

For the fruit mixture:

150g fresh Scottish brambles (blackberries)
200g fresh Scottish blueberries
50g toasted hazelnuts, roughly chopped
6-7 Scottish oatcakes, roughly crushed
3 tbsp Scottish honey
1 vanilla pod, seeds scraped (or 1 tsp vanilla bean paste)
300g thick Greek yoghurt

For the chocolate coating:

600g good quality white chocolate, chopped

Method:

Prepare the fruit mixture: In a large mixing bowl, gently combine the brambles and blueberries. Add the chopped hazelnuts and crushed oatcakes. Drizzle with Scottish honey and add vanilla bean seeds, then mix gently to distribute without crushing the berries.
Add yoghurt: Fold in the Greek yoghurt until all fruit and nuts are well coated and the mixture holds together.
Form clusters: Using a tablespoon or small ice cream scoop, place clusters (about 2-3cm across) onto baking trays lined with baking parchment. You should have roughly 16 clusters.
First freeze: Place trays in the freezer for at least 2 hours until clusters are completely solid.
Prepare white chocolate: Melt the white chocolate in a bain-marie or microwave in 30-second intervals, stirring until smooth. Working quickly, dip each frozen cluster into the melted white chocolate, allowing excess to drip off.
Final freeze: Return to lined trays and freeze for another 30 minutes until chocolate is completely set.