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.
62 K 4.7/5 (12 reviews)
2 hours 45 min.
Easy
50 biscuits
6 IngredientsLast modified on: September 11th 2018
For 50 biscuits, you will need:
- 1
3 1⁄3 cups flour - 2
1 cup butter - 3
1 cup caster sugar - 4
4 eggs - 5
4 pinches salt - 6
3 tablespoons beaten egg
Change these quantities to make:
Change measures:
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 3 1⁄3 cups 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: 1 cup butter (cut into small pieces), 1 cup caster sugar, 4 eggs, 4 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 | 80 RDI=30 % | 620 RDI=60 % | 200 RDI=30 % | 4,630 RDI=230 % | 19,390 RDI: 230 % |
| 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 50 biscuits : 2.85 €
- 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: Clementine cake, Four quarters, Chocolate almond cookies, Half-cooked chocolate cake with raspberry coulis, Shortcrust pastry (pâte brisée), ... See them all 201
Caster sugar
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Black sesame flan, Tea and white chocolate biscuits, Praline, Agen prune cake, ... See them all 361
Butter
Like these other recipes: Baked potoatoes with herb butter or cream , Brioche Tatin, Plum and hazelnut crumble, Snow peas sautéed in butter, Endive and beer soup, ... See them all 472
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Galette de Fougerolles, Small foie gras pasties, Gisèle's Pasties, Old style brioche, ... See them all 79
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