Crunchy whole wheat vegan “anytime” biscuits sugar 🆓 - thick cut
Preparation 20 minutes + 12 minutes freezer rest dough time
Cutting fun time as long as you want
Baking time 12-13 minutes @ 170 Celsius
Need a pin roll, 2 sheets baking paper plus one for the baking, biscuits cutter of your choice
INGREDIENTS:
110 gr whole wheat flour
60 gr walnut or almond flour (just ground them if whole)
10 gr flax seeds processed at the minute
Cinnamon/vanilla extract (optional)
1 sachet Espresso instant coffee (optional)
10 gr peanut butter
Zest of one organic lemon
60 gr malt of your choice or maple syrup
20 gr sunflower oil
Pinch of salt
1 spoon approximately of apple juice
PREPARATION:
- Into a medium large bowl just mix the dry ingredients first. Chose to add the instant coffee now or the cinnamon vanilla extract if desired.
- Add the malt or maple syrup and the oil.
- Add the pinch of salt
- Carefully now put the one spoon of apple juice and start knitting well the dough until smoot and consistant. If neede add just another bit of juice to get it moist.
- Make a flat ball and wrap it into some cling film.
- Stow into the freezer for 10/15 minutes and meanwhile prepare the cutters and the roll pin with the baking paper.
- Oven on 170 degrees
- Pin roll half of the cold dough between two baking papers. Let it kind of thick so they become crunchy once cooked.
- Cut them how desired and reuse the dough leftovers again and again until gone.
- Prepare to bake the biscuits on the lower part of the oven for the first 8 min. approximately and the in the middle.
- Cool them off now (hand off there ...) and ENJOY 😉