For a long time I've been searching for simple biscuits recipe, made with whole wheat flour and with minimal effort. Especially because I had some whole wheat flour supplies in the pantry which had to be put to good use. I didn't expect too much from this recipe and still, it surprised me. The whole wheat flavour blends nicely with the sugar cane, the biscuits are crispy enough, they are easy to work and keep their shape firm.
I decided they will be our main biscuits for breakfast, coffee or when craving but, most of all, they are wonderful with butter and the favourite jam. If you've been so far afraid to use whole wheat flour for biscuits, now it's time to try and experiment. Another good thing is that you can make these biscuits together with the kids, as they are very easy to shape and it will be such a useful and interesting activity.
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Combine 200g whole wheat flour and baking podwer in a bowl.
In a bigger bowl, mix together water, oil, sugar cane and any flavour you like - vanilla, zest from one lemon or cinnamon (1 tsp).
Now add the 200g flour to this mixture, stir well with a spatula or a spoon and let rest for 5 minutes, for the flour to absorb the water.
Add the remaining flour little by little, knead with your hands until the dough is not sticky anymore, but still soft.
Note - if you add the entire amount of whole wheat flour at once, you might get a hard dough, not easy to shape and the biscuits will be less crispy. That's because the whole wheat flour can absorb more liquid than the the plain flour and the absorption degree varies depending on the brand or the producer.
This is what the dough looks like when it's ready, It's soft when you press with your finger and doesn't stick.
At the end, turn the dough out onto the table, it's easier and faster like this.
Let rest right there, on the table for 5-10 minutes.
Dust the table with a little flour and first press the dough with your palms and fingers to spread out in an even layer.
Then roll the dough out with a rolling pin into a 3-4 cm thick layer.
For enhanced taste and crunchiness, I like to sprinkle on top at the end, over the whole surface, 2-3 tbsp sugar cane, in addition to the one used in the dough.
Then I gently press the dough again with the rolling pin, to make the sugar cane stick to the dough.
Then cut into biscuits using a knife, a round cutter or special shapes.
Transfer the biscuits to a baking sheet lined with parchment paper. Make sure they have enough distance between them so that they don't stick to each other while baking.
And try not to make the biscuits too thick, they will rise a bit anyway after baking and also they are more tender and soft when they are thinner.
Gather the leftover dough into a ball, roll it out again and cut into biscuits. Repeat the procedure until there is no dough left.
Bake in the preheated oven at 200 degrees C for about 20-25 minutes.
The baking time may differ depending on each oven but notice that the biscuits are done when they are slightly brown on the edges.
Let cool completely, then you can have them with anything you like - tea, coffee, milk, butter and jam, honey etc.
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