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Gina @ The Passionate Pantry

Wholemeal Spelt, Parmesan and Chilli Biscuits

[cap id="attachment_6017" align="aligncenter" width="300"]Eat on their own ... or fabulous with a cheese platter[/cap]
I knew I was onto a good thing when I originally made these to share as a "girls drinks night" a couple of weeks ago, and everyone seemed to love them. At that time I used rye flour as my base, but afterwards I thought that not many people would have rye flour in their pantry, and I do try to offer you recipes that will use items that you may already have. So I switched to wholemeal spelt flour, but you can use plain wholemeal flour if you have that instead.

I like using brown rice flour for the nutty "crunch" it gives these biscuits, but I have also tested it using white rice flour and cornflour. The colour of the biscuits will be lighter with the white rice flour and cornflour, but you will still get a nice crisp bite to the biscuit, but not quite as much as when using the brown rice flour (which you can easily get at health food shops and some supermarkets these days).

I use a "medium" heat chilli flake which does give a bit of bite ... if you wish to pull that back use 1/2 tsp to start with and then adjust the next time you make them.

I always have milled parmesan cheese in my freezer as I do 500g at a time and store it ready to use as needed. If you don't already have any handy, then do this first by placing 100g parmesan cheese, cubed, into the TM bowl and mill 10 seconds / speed 9, then continue with the recipe.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 24 to 26 biscuits
Ingredients Method

Ingredients
  

  • 250 g wholemeal spelt flour or plain wholemeal flour
  • 50 g brown rice flour or white rice flour, or cornflour
  • 100 g milled parmesan
  • 150 g butter cold from fridge, cubed
  • 1 tsp sea salt flakes or 1/2 tsp fine sea salt
  • 1 tsp medium chilli flakes or less / more to taste
  • ½ tsp cracked black pepper

  • 1 x 60g egg
  • 40 g olive oil
  • 30 g apple cider vinegar

Method
 

  1. Place flours, parmesan, butter and seasonings into TM bowl and mix 6 seconds / speed 6
  2. Add egg, olive oil and apple cider vinegar and knead 40 to 50 seconds until the mix clumps, and sticks easily together when pressed between your fingers
  3. Place a large piece of baking paper onto your bench (I place the baking paper onto a silicon mat as it holds it in position and stops it sliding on my bench top)
  4. Upturn the TM bowl over the baking paper and allow the dough to fall onto it
  5. Shape the dough into a long sausage approximately 34cm long, rolling it up and down on the baking paper to get a nice round shape
  6. Wrap the dough in the baking paper, place onto a tray for easier handling, and chill in the fridge overnight (you will have more even pieces if you allow the dough to become really cold and solid)
  7. Next day preheat oven to 170 degrees fan forced, and line a large baking tray with baking paper
  8. Cut the dough into 8mm thick slices and place onto the tray
  9. Bake 15 minutes, turn tray around and bake a further 10 to 12 minutes until the biscuits are a rich golden colour (it takes exactly 27 minutes in my oven)
  10. Remove tray from oven, cool biscuits for 10 minutes on tray before placing onto a cooling rack to cool completely
  11. Store in a sealed container for up to two weeks