Rye Biscuits with Flaxseeds
Ingredients
- 200 g wholemeal rye flour
- 100 g plain flour
- 1 tsp salt
- ½ tsp baking powder
- 1 tbsp honey
- 40 g butter or baking margarine
- 45 g flaxseeds
- 60 ml water
Instructions
- Heat the oven to 200°C or 180°C fan oven
- Mix all the ingredients except the water in a bowl and work the butter into the flour to make a crumbly mixture. Add the water and keep working the doughmixture until it is all blended and forms a firm dough. Adjust the amount of water if required or add a little flour if too sticky.
- Sprinkle rye flour on the work surface, put the dough in the centre and sprinkle a little flour on top. Roll out the dough as thinly as possible. Cut into 10cm strips and then roll again from the short edge lengthways and then the biscuit dough will roll even thinner. Tidy up the edges with a cutter to make an oblong – you can use either a metal scraper or a pizza wheel. Cut the dough into 5cm strips
- Cut the rolled out dough into oblongs about 5cm x 12cm.
- You can bring all the off cuts together and reform adding a sprinkle of water and re-roll. The quantity here will fill 2 baking trays.
- Bake for 8 minutes and then place on a cooling rack and allow to cool completely
- If you need to make the biscuits crisper, then later in the day, reheat the oven to 120°C. Put the biscuits back on the baking trays and bake for a further 5 minute and then allow to cool on the cooling racks again.
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