Menu
Prep 10 mins
Cooking 20 mins
Makes 25-30
These are particularly good dunked into tea, coffee or crumbled into a big tall glass of milk for an after school snack. They’re also terrific in a lunchbox and best of all, are SO SO easy to make.
Preheat oven to 180C and line two baking trays with paper.
Combine all ingredients except the milk, extra yolk and sugar for dusting, in a medium-sized bowl and stir well.
Roll dough into walnut-sized balls then gently roll into a little sausage, pressing down in the middle to create an oval shape. Place on baking trays, spacing the biscuits 3-4cm apart.
Whisk together the milk and egg yolk and brush mixture over each biscuit. Dust generously with the demerara sugar.
Pop biscuits in the oven for 20 minutes or until puffed up and golden. Let cool on a wire rack then store in a jar or airtight container.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
Copyright © 2024 The Healthy Baker. All Right Reserved | Website by Whitehat Agency
