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Prep 10 mins
Cooking 15 mins
Makes 20
This recipe is just so easy and makes the crunchiest, most delicious biscuits you could ask for. They are great in lunch boxes, dipped in milk after school or even better, sandwiched between some ice cream and drizzled with chocolate for an exceptional ice cream sandwich.
Combine all ingredients in a large bowl and beat until smooth and well combined. If feeling lazy, you could also throw everything in your food processor and blitz for a few seconds.
Place mixture in the fridge for half an hour to firm up.
Line two baking trays with paper and preheat your oven to 180C.
Roll small amounts of dough into balls about the size of a walnut. Place on your baking tray, at least 3cm apart.
Gently press down with the tines of a fork (if you find it sticking, dip fork into water beforehand) and sprinkle each biscuit with a little sea salt.
Bake for 15 minutes or until biscuits are golden brown. Allow to cool on a baking tray then store in an airtight container or jar.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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