I have been so eager to share this recipe with you since making it a couple of weeks ago. It is a perfect crispy savory biscuit that I’ve been having with soup, with various spreads or just by itself, when feeling like a small not-so-sweet snack. I even had it with coffee in the morning, it’s that deliciously addictive. Which makes me wonder… What came first? The biscuit or the craving?
The first batch I made was shared among three people and was gone within minutes of reaching the table one late afternoon. Dee-voured. Talk about a crowd pleaser.
These biscuits are very very easy to make and contain the simplest of ingredients. You probably have everything you need in your pantry already! So all you really need to know now is that there’s no special tricks to making them, no special methods and no fancy tools. What are you waiting for?
- 1 cup wholegrain flour (can be gluten free if you want)
- 1 cup buckwheat flour
- 1.5 tsp ground cumin
- 2 tsp sesame seeds
- pinch sea salt
- 1/2 carrot, finely grated
- 1/6 red capsicum, finely grated
- 1 TBSP finely grated onion
- 5 TBSP good olive oil
- 1.5 TBSP ground linseed + 4 TBSP water
- 1/3 cup to 1/2 cup water, enough to make dough (depending on what flour you use)
- Preheat your oven to 175C.
- In a small bowl, combine the linseed with the water and let sit for a couple of minutes until it forms a gel.
- In a separate big bowl, mix the dry ingredients: flours, cumin, sesame and salt.
- Add the wet ingredients (carrot, capsicum, onion, olive oil, linseed mix, water) to the dry ones and mix until you form a dough.
- Shape your cookies and place them on a cookie tray lined with baking paper.
- Bake at 175C for 25 to 30 minutes, until golden brown on the outside.
- Allow them to cool on a rack before serving.