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.
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.
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.