The Natural Baker by Henrietta Inman

Author:Henrietta Inman
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2018-04-20T04:00:00+00:00

◁ Wholegrain oat bran malty biscuits (cookies)

The oat bran in these adds a lovely little crunch to what is otherwise a simple and delicious, crumbly wholegrain biscuit (cookie). The brown sugar together with a hint of barley malt extract adds just the right amount of malty-caramel sweetness. Yes, they’re a little reminiscent of digestives (graham crackers), but I promise, they’re a lot yummier and just perfect with a cup of tea after a long day, or packed into lunchboxes. It’s great to have this recipe to hand, too, to be used for cheesecake bases or, broken up, in the Tahini honey tiffin with puffed rice and figs (see overleaf).

Using either muscovado or coconut sugars gives a similar dough. But, once cooked, the biscuits (cookies) with coconut sugar are slightly darker and more cracked, with a deeper taste (the biscuits /cookies in this photograph were made with coconut sugar). The muscovado version are slightly crisper.

MAKES 13–14

135g (43/4oz / 1 cup) wholegrain wheat flour

70g (21/2oz / 3/4 cup) oat bran

45g (13/4oz / 1/4 cup) light brown muscovado or coconut sugar

1 tsp baking powder

pinch of sea salt flakes

90g (31/4oz / 1/3 cup / 3/4 stick) unsalted butter, at room temperature, chopped

1 tbsp whole milk

11/2 tsp barley malt extract

Place the flour, bran, sugar, baking powder and salt in a food processor and pulse to combine. Add the butter and process once more until the mix resembles crumbs. Finally, add the milk and malt extract and process until the dough just comes together.

Turn out on to a piece of baking parchment, cover with another piece of baking parchment and roll the dough until it is just under 1cm (1/2in) thick. Refrigerate for 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray (sheet) with baking parchment.

Remove the dough from the fridge and peel off the top layer of baking parchment. Using a 6cm (21/2in) biscuit (cookie) cutter, cut out 13–14 biscuits (cookies); you will need to re-roll the dough. Place on the prepared tray (sheet), then pierce each biscuit (cookie) 3 times with a fork. They spread a very small amount when baking, so make sure to leave a few centimetres between each. Bake for 15 minutes, rotating the tray (sheet) after 10 minutes, until golden brown. Leave to cool completely on the tray (sheet).

These will keep well in an airtight container at room temperature for at least 5 days. You can also freeze the raw dough for at least 1 month and bake off the biscuits (cookies) when you need them.

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