They are often seen as biscuits suitable only for those following a diet, but in reality wholemeal biscuits are ideal for all types of diet, rich in fiber and low in saturated fat, perfect to accompany a cup of hot tea or coffee. They can be prepared using wholemeal flour, but also type 1 and type 2 flours, of the types of semi-wholemeal and unrefined flours, much more nutritious than other flours. Furthermore, in our recipe we offer you a version of the wholemeal biscuits which contains a delicate extra virgin olive oil and raw cane sugar, to obtain a final product with only natural ingredients and processed as little as possible. The texture of the biscuits is crumbly and crunchy, made rustic by the presence of raw flour and sugar. Once baked, we assure you that their wonderful scent will spread throughout the house! And if making biscuits at home is your passion, we suggest you also try the coconut biscuits, the spiced Speculoos and the vegan biscuits!

Preparazzjoni

1

Pour the brown sugar and whole egg at room temperature into a large bowl.

2

Mix immediately with a whisk: the sugar and the egg must never remain in contact for too long without being mixed, because, due to a chemical process, lumps of sugar would form which are impossible to dissolve even after cooking. Start pouring the oil as soon as the egg and sugar are well blended.

3

Keep stirring after adding all the oil, so that the liquids are incorporated well. Add the grated zest of an untreated lemon, to be washed and dried previously.

4

Add the flour a little at a time, starting to knead with a spoon.

5

When the consistency of the compound begins to firm up, transfer it onto a lightly floured surface and start working the dough with your hands, until you get a smooth and homogeneous dough.

6

The loaf should be firm and compact. Take a rolling pin and roll out the dough until you get a sheet of 4-5 mm. With a mold of the shape and size of your liking, cut out the wholemeal biscuits.

7

Also knead the scraps of dough until you make all the biscuits. As soon as they are ready, transfer them onto a baking sheet lined with parchment paper, or onto a micro-perforated baking tray.

8

With the help of a kitchen brush, pass 1 beaten egg white or milk at room temperature on the surface of the biscuits.

9

Sprinkle the surface with a little brown sugar. If you want, you can also combine the brown sugar with a teaspoon of ground cinnamon, mixing them in a small bowl and then sprinkle them on the biscuits.

10

Turn on the oven in static mode at 170°C. When it has reached temperature, put the biscuits in the oven and let them cook for 15 minutes on the lowest shelf. Once the cooking time has passed, take them out of the oven and let them cool completely before serving.

Pariri u pariri

You can use different varieties of brown sugar. For example, in addition to raw brown sugar, you can use the Muscovado variety (or mascobado) that exists both in the version “ċar” that in the version “dlam”. The texture of muscovado sugar is much flourier than raw brown sugar, and the final taste of the cookies will resemble caramel and molasses.

You can use both type 1 flour and type 2 flour, both less processed flours and richer in fiber. If you want, you can also use wholemeal flour or do half dose of wholemeal and half dose of type 1.

You can replace the lemon zest with cinnamon, or add the seeds of a vanilla bean. We suggest you also add a pinch of fine salt: the salt will enhance the flavor of the brown sugar.

You can replace the mild olive oil with a żejt taż-żerriegħapreferably sunflower.

By gods wholemeal biscuits even richer in nutrients you can add flax, chia or poppy seeds to the dough. The seeds will provide a portion of unsaturated and polysaturated fats, which help regulate cholesterol levels and keep blood pressure low.

For a super tasty variant, melt a bar of 85% dark chocolate in a double boiler, placing the chocolate in a glass bowl and placing the bowl over a pan of simmering water. When the chocolate has melted, dip half of the wholemeal biscuits and place them on a wire rack to rest until the chocolate has solidified.

ħażna

You can keep wholemeal biscuits in an envelope or in a closed tin box up to 10 days. Wholemeal flour, being unrefined, has a shorter shelf life than other flours.

You can freeze the dough before cooking it. At the time of use, let it defrost in the refrigerator.