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Toasted-flour biscuits

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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.

18,6885/5 for 9 ratings

Grade this recipe:

54321

Last modified on: September 11^th 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

Change those ingredients for: 25 biscuits 50 biscuits 75 biscuits

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
2 hours 18 min.	25 min.	2 hours 43 min.

Keeping: Several days in an airtight tin.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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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.

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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.

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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).

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Stage 4 - 3 min.

Mix until the dough is evenly mixed.

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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.

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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.

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Stage 7 - 3 min.

Lay the slices on a baking sheet and glaze them.

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Stage 8 - 15 min.

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

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,296 Kcal or 9,613 Kj	39 gr	310 gr	100 gr
115 %	15 %	29 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
386 Kcal or 1,616 Kj	7 gr	52 gr	17 gr
19 %	3 %	5 %	3 %

Per biscuits
Energetic value	Proteins	Carbohydrates	Fats
92 Kcal or 385 Kj	2 gr	12 gr	4 gr
5 %	1 %	1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 25 biscuits : 1.41 €
• Per biscuits : 0.06 €

Note : These prices are only approximate

Change currency:

Source

Home made, based on a suggestion from Hervé This.

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Two-olive ciabatta, Fillet of beef in a rosemary crust, Pizza dough, Almond macaroon cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Pistachio ice cream, Chocolate eclairs, Peach and verbena feuilleté, Chocolate mousse with hazelnuts, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Panettone, French Family Cake, Tomatoes Provençal, Cocotte eggs with Comté, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Chicken and mushroom pie, Gâteau Breton (Brittany butter cake), Brioche feuilletée (flaky brioche), Vol-au-vent cases, ... All

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