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Toasted-flour biscuits
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.
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)
2 hours 45 min.
Easy
1.45 €
25 biscuits
6 IngredientsLast modified on: September 11th 2018
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.
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.
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.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=62 % | 310 RDI=117 % | 101 RDI=139 % | 2,315 RDI=116 % | 9,695 RDI: 116 % |
| Per 100 g | 6 RDI=10 % | 52 RDI=20 % | 17 RDI=23 % | 389 RDI=19 % | 1,629 RDI: 19 % |
| Per biscuits | 1 RDI=2 % | 12 RDI=5 % | 4 RDI=6 % | 92 RDI=5 % | 388 RDI: 5 % |
How much will it cost?
- For 25 biscuits : 1.45 €
- Per biscuits : 0.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Caster sugar
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Butter
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Beaten egg
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