Rustic wholemeal biscuits
Nothing beats fresh hot biscuits from the oven, enjoyed with a cup of tea. Especially when you can share them with friends and family. These deliciously crunchy biscuits are rustic and wholesome with a hint of caramel from the demerara sugar.
Ingredients
- 225 gr wholewheat flour
- 75 gr demerara sugar or another less processed sugar
- 1 tsp baking powder
- 110 gr butter
- 60 ml milk
Instructions
- Preheat your oven to 190 °C or 375 °F.
- Mix the wholewheat flour, sugar, and baking powder together in a small to medium sized bowl.
- Dice the butter, add it to the bowl and rub it into the flour until it somewhat resembles fine breadcrumbs.
- Pour in the milk and try and form it into a ball of dough. Don't worry if it seems like it won't come together nicely or if it all seems a bit grainy and weird because that is why we let it rest.
- Leave it in the fridge to rest for 15 to 30 minutes. This will help the gluten to form and the flour to absorb all of the liquid. Which will make the dough more pleasant to work with.
- Take the dough out of the fridge after the dough has had a chance to rest. It should now be nice and pliable to work with.
- Roll out the dough onto a floured surface until it is about 3-5 mm thick, then cut out the biscuits with a biscuit cutter.
- Place the biscuits on either a baking mat or a greased baking tray and bake in the oven for 10 minutes. Or bake them an extra 3 to 5 minutes for extra crispy crumbly biscuits.
- Enjoy your biscuits fresh from the oven with a nice cup of tea, or store them in a tin for a couple of days so that you can have delicious wholemeal biscuits all week long.
Notes
Since these biscuits are made with wholemeal flour, it is important to let them rest for a while. It will ensure that the flour has absorbed all of the liquid, and the gluten has started forming. All of which will make the dough more pliable and easier to work with.
If you like your biscuits extra crunchy, then leave them an extra 2 to 5 minutes in the oven. The recipe says to bake your biscuits for 10 minutes. Which will give a good crisp biscuit without making it possibly somewhat dry. But if you don't mind possible dryness and just want optimal crunch, then I would recommend baking them that bit longer. It will make for even more crumbly and crisp biscuits, which I find works well with the bigger crystals of the demerara sugar.
I use demerara sugar for almost everything I make. But you can use sucanat or rapadura as well since they are similar to demerara. They are less processed sugars and still contain some minerals and vitamins. This is because they are essentially evaporated sugar juices, which is also what gives them their distinct caramelly flavour. And because they have been evaporated and not overly processed, they also have bigger sugar crystals, which will give you a crunchier biscuit.