Toasted-flour biscuits

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.
44K 12 4.7
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Last modified on: September 11th 2018

Keywords for this recipe:
For 25 biscuits, you will need:

Change these quantities to make: 25 biscuits 50 biscuits 75 biscuits
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
2 hours 18 min.25 min.2 hours 43 min.
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Step by step recipe

Stage 1 - 2 min.
Toasted-flour biscuits

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.
Toasted-flour biscuits
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.
Toasted-flour biscuits

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.
Toasted-flour biscuits
Mix until the dough is evenly mixed.

Stage 5 - 2 hours
Toasted-flour biscuits
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.
Toasted-flour biscuits


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.
Toasted-flour biscuits
Lay the slices on a baking sheet and glaze them.

Stage 8 - 15 min.
Toasted-flour biscuits
Bake for 15 to 20 minutes, watching the colour carefully.

Stage 9
Toasted-flour biscuits
Leave to cool on a wire rack.
As always with this type of biscuit, do take care not to overcook them - they should still be slightly soft.
Several days in an airtight tin.
Home made, based on a suggestion from Hervé This.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,296 Kcal or 9,613 Kj39 gr310 gr100 gr
115 %15 %29 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
386 Kcal or 1,616 Kj7 gr52 gr17 gr
19 %3 %5 %3 %
Per biscuits
Energetic valueProteins CarbohydratesFats
92 Kcal or 385 Kj2 gr12 gr4 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).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 25 biscuits : 1.41 €
  • Per biscuits : 0.06 €

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)
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