Whole Grain Baby Biscuits

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With my youngest heading off to kindergarten in the Fall, I’m feeling some self-imposed pressure to squeeze in every last “baby” snack I can before my kids get too old and jaded. Before I took a crack at this recipe for digestive biscuits, I thought the taste would be a little bland for our maturing palates. But I was wrong.

Tasting something like the love child of a cracker and a cookie these biscuits perfectly showcase the whole grains’ naturally sweet and nutty goodness. And I really mean it when I say perfectly. My kids and I can’t get enough of them. 

This recipe uses spelt flour which reminds me of coarsely ground whole wheat flour and has a wonderfully nutty flavor. I order it from King Arthur, but I believe I’ve also seen it at Whole Foods. Another recipe that uses spelt flour that I love  is the Pie Dough recipe in Good To The Grain by Kim Boyce.

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Whole Grain Baby Biscuits Recipe

This recipe was inspired by Nigella Lawson’s Digestive Biscuits in How To Eat. From what I gather, digestive biscuits are the United Kingdom’s version of the graham cracker. Unfortunately, I’ve never tasted an actual digestive biscuit. But for that very reason I felt free to get rid of the shortening and generally tinker with Lawson’s recipe which I’m sure perfectly replicates the real thing.

1/2 cup quick oats
1 1/2 cup spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut into 8 – 10 chunks
Scant 1/3 cup milk
All-purpose flour, for rolling out the dough

Preheat oven to 400 degrees Fahrenheit.

Place the oats in a standing mixer with paddle attachment and crush them by running the mixer at medium speed for 3 – 5 minutes.

Add the spelt flour, salt, baking powder, and sugar to the mixer bowl and stir for 10 – 20 seconds. Stop the mixer and place the butter on top of the flour mixture. Mix at low speed for 3 – 5 minutes or until the butter is incorporated but there are still little chunks here and there. With the mixer still running on a low speed, drizzle in the milk and wait 20 seconds or until large clumps start to form.

Stop the mixer and squeeze the dough together into a ball. Split the ball into half. Form the balls into a flattened rectangles and roll them out individually on a lightly floured surface to 1/4-inch thickness. The top of the dough may require a sprinkle of flour in order to prevent the rolling pin from sticking.

Cut the dough into 1 by 2-inch rectangles and transfer them to a parchment-lined baking sheet. If they are sticky, try using a metal spatula or bench scraper to pick them up. They can be placed close to one another on the baking sheet as they do not expand much during baking.

Bake for 10-12 minutes or until the bottoms are golden brown. Be sure to keep an eye on them and check the bottoms after 10 minutes as they tend to brown quickly once they are done.

Yield: 40 biscuits
Prep-time: 30 minutes
Bake-time: 10 minutes

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