Rosemary and Almond Biscuits2014-11-04
- Yield : 12 biscuits
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 45m
American biscuits are much deeper than those eaten in the UK, which tend to be crisper and are known as cookies in North America. The use of baking powder in these Rosemary and Almond Biscuits results in a much lighter texture, so they are perhaps half way between a British biscuit and a scone. The rosemary flavour makes them more of a savoury style than sweet, but the balance could easily be adjusted if required. They are delicious eaten with cheese, served with a soup or on their own. They are also gluten free if you use GF baking powder.
Rosemary is a herb that originated in the Mediterranean region of Europe, but as it is able to withstand colder climates is now grown in many other places around the world. It is a popular flavouring for meat dishes and is also used in breads and other baked recipes.
- 200g ground almonds plus 60g for dusting
- ½ tsp salt
- ½ tsp baking powder (GM for gluten free)
- 125ml olive oil
- 2 eggs
- 1 tbsp maple syrup (or honey)
- 1 tbsp fresh rosemary, chopped (or ½ tsp dried)
Preheat the oven to 180°C/gas mark 4 and grease a baking tray.
Combine the ground almonds, salt, baking powder and rosemary in a bowl.
In another bowl put the eggs, maple syrup and oil and mix well then slowly add the dry ingredients and mix together.
Sprinkle 30g of ground almonds onto some baking paper and place the mixture on top. Sprinkle the remaining 30g of ground almonds on top of the mixture and then place another sheet of baking paper over it. Roll the covered mixture until it is about 1.5 cm thick, remove the paper and then cut the mix into rounds using a 6cm diameter biscuit cutter.
Place each biscuit onto the greased baking tray and bake for 12-15 minutes until golden. Leave to cool and then serve.