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.
62 K 4.7/5 (12 reviews)
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Last modified on: September 11th 2018
For 25 biscuits, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 2 hours 20 min.
Cooking: 25 min.
All in all: 2 hours 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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 1 23 cup 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: ½ cup butter (cut into small pieces), 23 cup 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

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.
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.
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 recipe40 RDI=20 %310 RDI=30 %100 RDI=20 %2,320 RDI=120 %9,700 RDI: 120 %
Per 100 g6 RDI=3 %50 RDI=5 %20 RDI=3 %390 RDI=20 %1,630 RDI: 20 %
Per biscuits1 RDI=1 %10 RDI=1 %4 RDI=1 %90 RDI=5 %390 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 25 biscuits : 1.45 €
  • 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)
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