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.
21,2464.8/5 for 10 ratings
Grade this recipe: Last modified on: September 11th 2018
For 25 biscuits, you will need:
- 0
13.7 oz flour - 1
3.6 oz butter - 2
4.4 oz caster sugar - 3
2 eggs - 4
2 pinches salt - 5
0.7 oz beaten egg
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. |
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?
Keeping:
Several days in an airtight tin.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 13.7 oz 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: 3.6 oz butter (cut into small pieces), 4.4 oz 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.
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 % |
How much will it cost?
- For 25 biscuits : 1.41 €
- Per biscuits : 0.06 €
Note : These prices are only approximate.
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: Saucipain, Hollandaise sauce, Rabbit civet, "BN style" chocolate-filled biscuits, Nantes Tourton, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Strawberry and rhubarb crumble, Flaked almond tart, Ciabatta, Blackberry and almond fondant tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Hazelnut and orange cake, Cheese Soufflé, Dublin fruit scones, Muffin dough, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Rustic chicken and mushroom pie, Icelandic-style fish and vegetable pie, Mouna, Chestnut moelleux, ... All |
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