Wholemeal biscuits are crumbly oil biscuits for breakfast , prepared with wholemeal flour and cane sugar . For some time I had been looking for a breakfast biscuit recipe that was light , genuine and quick to prepare . I took the recipe for our favorite biscuits, chocolate chip biscuits , changed the ingredients to make the biscuits lighter and voilà, so we found our perfect wholemeal recipe !
Ingredients
- 150 g of wholemeal flour
- 150 g of potato starch
- 80 g of cane sugar
- 50 ml of seed oil
- 20 ml of water
- 1 medium egg
- 8 g of instant baking yeast
- 1 teaspoon vanilla extract
- grated lemon zest (optional)
Instructions
- Preheat the oven to 180°C in static mode.
- In a bowl, shell the egg, add the sugar, vanilla, water, oil and lemon zest (optional) mix the mixture well until the sugar has dissolved.
- Add the flour, starch and sifted yeast, mix well first with a fork and then knead with your hands until you obtain a soft dough. If it is too sticky, add flour if necessary.
- Roll out the dough with a rolling pin between two sheets of baking paper and a sprinkling of flour, it should be about 0.5 cm thick.
- Using a biscuit mold of any shape, cut out the biscuits and place them spaced apart on a rectangular baking tray lined with baking paper.
- Bake in a hot static oven at 180°C for 10-15 minutes until the base and sides of the biscuit begin to colour, they must remain light in colour.
- Remove the biscuits from the oven and let them cool before removing them from the pan.
- Store the biscuits in a cool, dry place, in a glass jar or tin box, they will keep for up to 10 days.
