It's hard to improve on a classic, but adding teff flour to the dough in this digestive biscuit recipe ramps up the flavour and provides a delightfully crispy texture.The husky flavour of this great, classic British biscuit is intensified when baked with teff flour.
Teff Digestive Biscuits/ Glutenfree Biscuits
Video for this recipe Teff Digestive Biscuits/ Glutenfree Biscuits
Yields: 15-18 cookies
Prep time: 20 minutes
Bake time: 10 minutes
Prep time: 20 minutes
Bake time: 10 minutes
Tools: Oven, Baking tray, round cutter or bottle cap, parchment paper, bench scraper or spatula.
INGREDIENTS
1. Ragi flour 1 cup.
1. Ragi flour 1 cup.
2. Teff flour 2 tbsp.
3. Baking powder 2 tsp.
4. Brown Sugar 1/2 cup.
5. Himalayan salt a pinch.
6. Hot water 3 tbsp.
7. Soft Butter 50 gram.
8. Extra ragi flour for dusting 2-3 Tbsp
METHOD
1. Preheat the oven to 200°C.
2. Place the sugar and salt in a bowl and add the boiling water, stirring until the sugar and salt have dissolved.
3. Put the flour and baking powder into a bowl and stir to combine.
4. Rub in the fat until you have a mixture that resembles very fine breadcrumbs
5. Add the prepared sugar and water solution and stir to make a soft dough.
6. Cover and chill for 10 minutes.
7. Lightly flour a clean work surface and roll out the dough to the 1/4 inch thickness.
8. Press the biscuit cutter into the dough and gently lift each round of dough onto baking tray.
9. Gather together the offcuts and press them together to make another ball of dough.
10. Roll the dough out again and cut out more biscuits
11. Prick each biscuit a few times with a fork then bake for 10 minutes, until lightly golden
12. Remove from the oven and allow to cool before storing in a tin.
METHOD
1. Preheat the oven to 200°C.
2. Place the sugar and salt in a bowl and add the boiling water, stirring until the sugar and salt have dissolved.
3. Put the flour and baking powder into a bowl and stir to combine.
4. Rub in the fat until you have a mixture that resembles very fine breadcrumbs
5. Add the prepared sugar and water solution and stir to make a soft dough.
6. Cover and chill for 10 minutes.
7. Lightly flour a clean work surface and roll out the dough to the 1/4 inch thickness.
8. Press the biscuit cutter into the dough and gently lift each round of dough onto baking tray.
9. Gather together the offcuts and press them together to make another ball of dough.
10. Roll the dough out again and cut out more biscuits
11. Prick each biscuit a few times with a fork then bake for 10 minutes, until lightly golden
12. Remove from the oven and allow to cool before storing in a tin.
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