Seed Biscuits
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 225 |
| pro | 6 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 13 |
| vit A | 8 |
| folate | 25 |
Quick and easy to assemble and bake, these biscuit fingers make great dippers for hearty soups and stews. Or enjoy them as a snack with honey or hummus.
Ingredients
- 1-1/4 cups alI-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup wheat germ
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup milk
- 1 egg, lightly beaten
- 2 tbsp sesame seeds
Preparation
In large bowl, whisk together all-purpose and whole wheat flours, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is in coarse crumbs. Stir in milk to form soft slightly sticky dough.
With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out into 7-inch (18 cm) square. Cut into quarters. Cut each quarter into 3 strips. Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.
Bake in centre of 425°F (220°C) oven until golden, about 12 minutes. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out into 7-inch (18 cm) square. Cut into quarters. Cut each quarter into 3 strips. Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.
Bake in centre of 425°F (220°C) oven until golden, about 12 minutes. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
Source : Canadian Living Magazine: January 2007
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