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Wheat sourdough biscuits

perfect for dunking

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113g soften butter

113g whole milk *or any milk

1 tsp vanilla extract

 30g sourdough starter

175g spelt flour

175g whole wheat flour

70g brown sugar

30g granulated sugar

1/2 tsp of bicarbonate soda

*add any spices or raisins if you fancy*

 

Mix everything butter and sugar untill fluffy then add remaining wet ingrediants, always wet indrediants first.

Next add dry to wet, DO NOT KNEAD IT. Form the dough to a disc and wrap it in cling film, refrigerate it up to 30 minutes to 1 week.

When ready, roll the dough out to desireble thickness, cut them and Bake them at 180C for 13 minutes until golden brown.

 

 

Added by: Donna Tai


Tags: Sourdough Biscuits

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