Friday, 3 September 2010

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Apple Biscuits/Æblekiks/苹果饼干[píng guǒ bǐng gān]


Picture showing J trying to pinch a piece of it.

Ingredients:
- 1 apple (best the sweet types such as Pink Lady)
- 1 cup Graham’s flour
- 1 TBS wheat germ (optional)
- 1 tsp brewer’s yeast (optional)
- 2 TBS walnut oil or just cooking oil

Directions:
1. De-core and blend apple in the blender to puree it together with walnut oil.

2. Mix all the dry ingredients together.

3. Mix apply puree and flour mixture to form into a dough.

4. Divide the dough into 3 or 4 portions and roll out 1 portion at a time to about 2-3mm thick using a rolling-pin.

5. Use a pizza-cutter or sharp knife to cut almost all the way through the dough (the baked biscuits will break easily at these score lines).

6. Prick several holes in each biscuit using a fork (these air holes is to help the biscuit to stay flat during baking)

7. Bake in a 175°C pre-heated oven for 12 minutes.

Tips:
It saves time to roll the dough straight onto the baking sheet on a flat counter top. Also the dough does not stick to the baking sheet, compared to the tendency it has to stick to kitchen counter or table top. Cut the baking sheet to the size of the baking tray. Roll the dough on the baking sheet and cut the dough using the pizza knife, then place the whole baking sheet with the rolled-out dough onto the baking tray.

Storage:
Fresh biscuits stored in airtight container for 3-4 weeks at room temperature, 3 months in the fridge or up to 6 months in the freezer.

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Additional Information:
After making oatmeal crackers, millet crackers, cheese crackers, I am now experimenting in making sugar-free crackers. This is very healthy. The sweetness comes from the apple. Most recipes calls for either commercial apple sauce or cooked apple sauce, but I find that using raw apple puree is just as good. So this is a relatively easy recipe, as it does not require any cooking of the apples. Instead of using butter, which is saturated fat, I use nut oil, in this case walnut. I sometimes use macadamia nut oil too. Using nut oil compared to cooking oil gives a nutty fragrance to the biscuits, and makes it tastier.

I tested it on J, and he liked it, which means that using apple is sweet enough. So I don’t need to put in any more sugar. I like it myself too, because it has a very subtle sweetness to it, and I don’t feel so guilty eating it. It is also very nutritious with wheat germ and brewer’s yeast. This will be one of my favourite biscuits for J for many years to come.

We brought along the biscuits on our trip to Paris last week. It has been a great help to serve as an easy snack for J when we are on the move, and he was hungry, and we needed some time to find a place to eat.

Updates 31 May 2015 and 1 June 2015

I made this with J. Daddy FECS love it, J told me (as I was on a girls-night-out with my girlfriend. That made me very happy :-)



Flatten the dough and cover with a layer of baking sheet, before rolling it.












Updates
31 May 2015

31 May 2015 (6Y2M26D) - J decided to use the edible playdough to make biscuits instead. So we added in an apple and made it into apple biscuits :-)




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