Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Recipe found on instagram
Ingredients
makes 4-5 biscuits
120g spelt flour
1.5 teaspoon baking powder
1.5g salt
40g butter
for sweet version: 15g sugar
for savoury version: anything you like: cheddar, caramelised onion, dried tomatoes etc.
100g sourdough starter (fed or unfed)
50ml milk
Method
Mix the starter and milk.
In another bowl, mix the flour and butter until breadcrumb consistency. Add baking powder and salt
Pour the starter/milk in the flour/butter mix and only knead lightly to bring everything together.
Roll in 3 cm thick dough. Cut with scone cutter or just with knife.
Brush lightly with milk on the top.
Baked in a pre-heated oven at 230C for around 15 minutes depending on biscuit size and oven.
They are just delicious with a beautiful almost crumbly texture and nice buttery flavor. I have always made the savoury version with lots of cheese which I serve with warm comforting homemade soup.
Added by: Anne Chapman
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
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A quick and simple biscuit recipe
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
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