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Toasted-flour biscuits

Name: Toasted-flour biscuits
Prep time: 2 h 18 min
Cook time: 25 min
Total time: 2 h 43 min
Yield: 25 biscuits
Cuisine: French
Ingredients: 250 g flour; 100 g butter; 125 g caster sugar; 2 eggs; 2 pinches salt; 20 g beaten egg

This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven.

This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices.

Their distinctive flavour goes very well with either tea or coffee.

74 K 4.7/5 (12 reviews)490489

Duration

2 hours 45 min.

Difficulty

Easy

Last modified on: September 11^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 25 biscuits, you will need:

1 250 g flour
2 100 g butter
3 125 g caster sugar
4 2 eggs
5 2 pinches salt
6 20 g beaten egg
Total weight: 595 grams

Times for this recipe

Preparation

2 hours 20 min.

Cooking

25 min.

All in all

2 hours 45 min.

Preparation 2 hours 20 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Toasting the flour

Preheat the oven to 360°F (180°C), if possible, without the fan.

Spread 250 g flour out on a baking sheet in a thin and even layer.

Stage 2 - ⌛ 10 min.

Put in the oven for 10 minutes. Watch carefully - the flour should stay white, not take on any colour.

Take out of the oven and leave to cool.

Stage 3 - ⌛ 5 min.

Make the biscuit dough

Put into a food-mixer bowl: 100 g butter (cut into small pieces), 125 g caster sugar, 2 eggs, 2 pinches salt and the toasted flour when cooled (tip this straight into the bowl).

Stage 4 - ⌛ 3 min.

Mix until the dough is evenly mixed.

Stage 5 - ⌛ 2 hours

Tip the dough out onto a large sheet of plastic film, roll it into a large "sausage" and wrap in the film.

Refrigerate the dough for 2 hours or overnight.

Stage 6 - ⌛ 5 min.

Cooking

Preheat the oven to 360°F (180°C).

Unwrap the roll of dough and slice into rounds about 1/4 inch (5 mm) thick.

Stage 7 - ⌛ 3 min.

Lay the slices on a baking sheet and glaze them.

Stage 8 - ⌛ 15 min.

Bake for 15 to 20 minutes, watching the colour carefully.

Stage 9

Leave to cool on a wire rack.

Remarks

As always with this type of biscuit, do take care not to overcook them - they should still be slightly soft.

Keeping: Several days in an airtight tin.

Source: Home made, based on a suggestion from Hervé This.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	52 g RDI=20 %	17 g RDI=23 %	389 kcal RDI=19 %	1,629 kJ RDI=19 %
Per biscuits	1 g RDI=2 %	12 g RDI=5 %	4 g RDI=6 %	92 kcal RDI=5 %	388 kJ RDI=5 %
Whole recipe	40 g RDI=62 %	310 g RDI=117 %	101 g RDI=139 %	2,315 kcal RDI=116 %	9,695 kJ RDI=116 %