This is a slightly adapted Donna Hay recipe. These dry biscuits take a little while to make but they’re worth it. Because it’s a yeast dough it is quite stretchy and each biscuit has to be rolled out individually – I’ve tried rolling out a large square and cutting it up but you can’t get them really thin because the yeast causes tem to shrink back. You can use any combination of flours, and also whatever seeds you fancy. If you’re keeping the biscuits for a couple of days they might become a little soft, but they will crisp back up nicely after a few minutes in the oven. If you pop a handful in a cellophane bag and tied them with a ribbon they make a rather nice gift.
1 tablespoon dried yeast
1 cup / 250 mls luke-warm water
1 tablespoon honey
1 1/3 cups / 165 grams rye flour
1 1/3 cups / 200 grams plain flour
2 tablespoons sea salt flakes5 tablespoons of mixed seeds – sesame, caraway, nigella, linseeds etc
1 teaspoon fennel seeds
- Place the yeast, water and honey in a small bowl and whisk to combine, set aside for 5 minutes or until the yeast is foamy. Meanwhile combine the flours, sea salt and seeds in a large bowl.
- Add the liquid to the flour and mix well. Tip onto a floured surface and knead for 8 minutes or until the dough is elastic. Place on a tray covered with oiled cling film and leave for an hour.
- Heat oven to 200 degrees C. Line a couple of trays with baking paper. Break off a small piece of dough and roll out til very thin, place on the tray. Repeat until all the dough is used. Random shapes look great, so don’t worry at all about trying to make them uniform.
- Bake for 8-10 minutes until golden and crisp. Set aside on a wire rack to cool completely, then serve.