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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2007
MethodIn 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.)
Nutritional facts Per biscuit: about
- Sodium 242 mg
- Protein 6 g
- Calories 225.0
- Total fat 13 g
- Cholesterol 37 mg
- Saturated fat 6 g
- Total carbohydrate 23 g
- Iron 13.0
- Folate 25.0
- Calcium 8.0
- Vitamin A 8.0