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.
59 K 4.7/5 (12 reviews)
2 hours 45 min.
Easy
25 biscuits
6 IngredientsLast modified on: September 11th 2018
For 25 biscuits, you will need:
- 1
390 ml flour - 2
103.2 ml butter - 3
125 ml caster sugar - 4
2 eggs - 5
2 pinches salt - 6
20 ml beaten egg
Change these quantities to make:
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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 390 ml 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: 103.2 ml butter (cut into small pieces), 125 ml 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=20 % | 310 RDI=30 % | 100 RDI=20 % | 2,320 RDI=120 % | 9,700 RDI: 120 % |
| Per 100 g | 6 RDI=3 % | 50 RDI=5 % | 20 RDI=3 % | 390 RDI=20 % | 1,630 RDI: 20 % |
| Per biscuits | 1 RDI=1 % | 10 RDI=1 % | 4 RDI=1 % | 90 RDI=5 % | 390 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
Like these other recipes: Pistachio madeleines, Apple and whisky crumble, Invisible apple cake, Aperitif rolls, Two-olive ciabatta, ... See them all 201
Caster sugar
Like these other recipes: Nachos, Piedmont pyramids, Oaty walnut cake , Caramelized pear custard tart, Four quarters, ... See them all 361
Butter
Like these other recipes: Toffee apple upside-down cake, Paimpol salad, Spinach and Comté Loaf, How to fry eggs well, Brioche feuilletée (flaky brioche), ... See them all 468
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Paté en croute (terrine in a pie crust), 3-fruit brioche loaf, Galette de Fougerolles, Koulibiak in pie dish, ... See them all 78
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