Desserts: Cakes, Biscuits, Treats, Jams

Spelt & Chocolate Biscuits with Honey and Olive Oil

We made these biscuits using wholemeal spelt flour without butter, replaced with olive oil (Extra Virgin) and without sugar, replaced with honey.
The honey we recommend is Acacia honey as well as Millefiori, both have an aromatic and delicate taste at the same time, without this overwhelming the other ingredients.

Wholemeal spelt flour is a flour that is part of the ancient grains, has a low amount of gluten even and for this reason it cannot be considered a gluten-free flour, although it is well tolerated by those who do not tolerate gluten.

Why Extra Virgin Olive Oil?
For these biscuits choose an aromatic and delicate one.
Evoo is often used in sweet preparations instead of butter to get them softer and less caloric, seeds oil included. Saying Oil means opening up a varied world, but Extra Virgin Olive Oil has a better quality, aromatic and healthy and with a degree of acidity under 0.8%.

We also prepare shortcrust pastry with Evoo oil: no-butter-shortcrust-pastry-with-olive-oil/ and biscuits: no-butter-biscuits-with-olive-oil/


Makes about 15 biscuits, Preparation time 10 mins+1 h refrigerate, Cooking time 12-15 mins

  • 200 g wholemeal spelt flour
  • 40 g unsweetened cocoa powder
  • 1 egg
  • 2 and 1/2 tablespoons of Acacia or Millefiori honey
  • 30 ml – 1 tablespoon of Extra Virgin olive oil
  • a pinch of salt
  • Dark chocolate chips, pistachio grains to taste

Method

In a bowl put the spelt flour and unsweetened cocoa possibly both sieved, a pinch of salt and chocolate chips.

Tip: chocolate chips can also be added directly to the dough already formed or for each biscuit.

Divide the yolk form the white.

Mix the yolk with the olive oil until the mixture is dense. Add honey and work with electric whisk or whisk with a wooden spoon if necessary.

Keep whisking and now add the egg white. Whip the mixture to a smooth lump-free consistency.

Now add it to the flour and cocoa bowl, start to knead it briefly until the dough is smooth and compact.

Wrap in clingfilm and refrigerate for at least 1 hour.

Take the dough out of the fridge, wait 5 minutes before rolling it out and make the biscuits in the shape you prefer. Pass the biscuits in the pistachio grains or whatever garnishing of your choice.

Preheat the oven to 180°C and line a baking tray with parchment paper.

Place onto the prepared baking trays and bake for 12-15 minutes

Allow to cool on the tray for 5 mins before transferring to a wire rack to cool completely and then serve.

How to store biscuits?

Store them in a sealed container, they will keep perfectly for a few days.

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