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Carob biscuits
Let's take a trip down memory lane with these retro carob biscuits! They have a naturally sweet and earthy flavor and are the best for dunking in tea or coffee and a good breakfast idea to power up your morning routine. This is an easy recipe for homemade biscuits that will keep for up to two week. Kids will love them!
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
biscuits
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
biscuits
Ingredients
Instructions
  1. In a medium bowl combine the flour, carob powder, baking powder, and salt. Set aside.
  2. Juice the orange after you have zested it. Pour the juice into a large cup. Set the zest aside.
  3. In large bowl mix together the olive oil with the wine and sugar. Mix the fresh orange juice with baking soda and as it fizzes pour it into the bowl. Add the cinnamon, ground cloves and zest.
  4. Then start folding and mixing the solids into the liquids in small quantities little by little. Mix until a soft and smooth dough forms. As far as the biscuit dough texture is concerned, it is oily and not sticky. Bare in mind that using too much flour and overworking the dough makes your biscuits tough and that carob powder makes the dough stiff; therefore I advise you to mix the solids into the liquids little by little, combine and knead for a few minutes until the dough is smooth and no more. Place plastic wrap over the bowl and allow the dough to rest for 30' so that the texture of your biscuits is even more delicate.
  5. Preheat oven to 180°C or 356°F and line a large baking sheet with parchment paper.
  6. Pat the dough out with your fingertips instead of using a rolling pin evenly into a 1cm or 0.5inch thick rough rectangle. Use a sharp knife to cut the dough into equal pieces. Pat each piece gently into shape by hand, if needed, and place on the baking sheet. This is the fastest way to make biscuits from scratch in a small kitchen (e.g. a dorm room kitchen) without much kitchen gear.
  7. Bake the carob biscuits for 20'. Remove the sheet from the oven and let them come to room temperature.
Recipe Notes

Retro Recipe

Greek carob and its products have been used since ancient times in Greece not only because of their delicate and sweet taste but also because of carob's incredible health benefits. There was a time when carob was cast aside, but now it is back in fashion. Since the gastronomic trends for 2018 include vegan desserts let's make homemade vintage carob biscuits!

How to eat carob biscuits for breakfast

Serve as you would breakfast. Dunk them in milk; almond milk and carob biscuits go well together. This is the kind of breakfast that kids love!

The retro carob biscuits are traditionally served with Greek coffee.

Notes

The biscuit dough texture should be oily and not sticky. Bare in mind that using too much flour and overworking the dough makes your biscuits tough and that carob powder makes the dough stiff; therefore I advise you to mix the solids into the liquids little by little, combine and knead for a few minutes until the dough is smooth and no more. If the dough is dry and stiff add more orange juice.

Tea pairing

For the tea lovers and fanatics who passionately seek food and tea pairings and yearn to explore the dynamic between the aromas and flavors we find in teas and food, jasmine green tea is delightful with carob biscuits; its sweet aroma and delicate taste accentuate the elegant carob flavor.

Furthermore, I firmly recommend the orange green tea as the perfect sipping partner. This tea has a distinctive orange flavor and the richness of its fruity notes mixes wonderfully with the delicious citrus-flavored biscuits.


Carob biscuits

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