Semolina Biscuits

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Semolina & Wholemeal Biscuits
Recipe by Felin Ganol

90g wholemeal flour
90g stoneground semolina
pinch of salt
1 teaspoon vanilla extract
50g butter
50g soft brown sugar
40g golden syrup or honey
3g baking powder
30ml orange juice
3-5g ground ginger (optional)

In a food processor pulse the cubed butter with the flour until it resembles breadcrumbs. Add the sugar, golden syrup (or honey) pulse again for few seconds. Add orange juice and give a few pulses until well blended and mixture appears like wet sand. Bring it out and gather together tightly until is forms a dough. Cover in clingfilm and rest in the fridge for 45mins. Cut the dough into quarters and roll out each quarter, lightly covering it with flour to stop dough sticking. Roll it out no thicker than a £1 coin (3 mm). Stamp out into desired shapes place them on lined baking sheet. Bake in pre-heated oven, fan 180˚C for 8-10 minutes. Don’t over-bake them you still want them pale tan colour. Cool on wire rack.

Recipe: www.felinganol.co.uk Photograph: Azelia’s Kitchen