Inspired by a delivery of fab ingredients from Shipton Mill, I made these savoury biscuits. Click the more button below if you’d like to see the recipe.
Ingredients:
100g Extra Course Organic Wholemeal Flour*
100g Chestnut Flour*
2g Fine Sea Salt
2g Baking Powder
30g Salted Butter
15g Double Cream
75g Water
Topping: Beaten egg and 5-Seed Blend* (malted wheat flakes, barley flakes, sunflower seeds, millet and oats)
* From www.shiptonmill.co.uk
Method:
Preheat oven 150C/300F/Gas2.
Mix dry ingredients together (except for the 5-seed blend, that’s for sprinkling on top after rolling out).
Add the butter (softened slightly) and rub in.
Add the cream and rub in.
Add the water gradually, mixing until a firm dough forms - adjust water quantity if necessary.
Roll out the dough thinly (about 2mm), dock (prick with a fork), then brush with beaten egg and sprinkle with the 5-seed blend to give a complete covering. Cover with greaseproof or silicone paper and roll on top with your rolling pin to embed the seeds in the dough. Remove the paper and cut whatever shapes you want to.
Using a pallet knife, lift the pieces onto a lightly greased or lined baking tray, spaced slightly apart. Bake until they are crisp and lightly browned (30 minutes for the 7cm x 4cm size in the photo).
Cool on a wire rack and store in an airtight container.
Posted by: Sara
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