| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
70 biscuits
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- 4+½ cups flour fine grain whole-wheat
- 2 teaspoons baking powder
- 1 teaspoon cinnamon ground
- ¼ teaspoon cloves ground
- ½ teaspoon ginger ground
- ½ teaspoon salt
- 1 orange large, zested and juiced
- ½ teaspoon baking soda
- 1 cup olive oil Greek extra virgin
- ½ cup wine
- ½ cup grape molasses
- 1 teaspoon cinnamon ground
- 2 tablespoons brown sugar
Ingredients
For the biscuits
Retro cinnamon sugar coating
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- Wash and thoroughly dry the orange before zesting. Juice the orange after you have zested it. Pour the juice into a large cup. Set the zest aside.
- In a medium bowl combine the flour with the baking powder, cinnamon, cloves, ginger, salt and zest. Set aside.
- Add the baking soda into the cup with the orange juice and mix thoroughly.
- Pour the olive oil, wine and grape molasses into a large bowl. Add the fizzling orange juice and mix well. Little by little add the solids to the liquids. Place plastic wrap over the bowl. Let the dough rest before shaping and chill in the fridge for 20'.
- Preheat the oven to 180°C (356°F) and line two large baking sheets with parchment paper. Combine cinnamon and sugar in a small bowl in order to create crunchy on the outside biscuits with chewy cinnamon sugar coating.
- Take lumps of biscuit dough and roll them into 70-80 walnut-sized balls. Gently pat each dough ball flat with your fingers. Toss them through the cinnamon sugar so that they are fully coated. Place the biscuits on the baking sheets.
- Bake the biscuits for 15-20', or until they are golden-brown. Bear in mind that the amount of time that you will need to bake the biscuits depends on the shape of the biscuits and the temperature of the oven.
Tea pairing: Retro Molasses Biscuits & Saffron Tea with Cinnamon and Clove
For the tea lovers and fanatics who passionately seek tea and biscuit pairings and yearn to explore the dynamic between flavours and aromas, I firmly recommend that you indulge in a cup of herbal saffron tea with cinnamon and clove and retro molasses biscuits: this exotic tea and these retro molasses biscuits complement each other perfectly.
You can make saffron tea with cinnamon and clove by adding 3 threads of saffron, a small cinnamon stick and a whole clove into a cup filled with hot water.
The increasing sophistication of tea drinking and tea culture calls for the perfect tea and biscuit pairing: saffron has an earthy, yet sweet, flavour which enhances the sweet citrus notes in these biscuits. This exotic saffron tea with its uniquely sensual aroma of cinnamon and clove has a naturally sweet taste and goes wonderfully well with these autumnally spiced biscuits.