Sweet & Savoury biscuits

Staying with the theme of using curry spices I made a sweet & smoky savoury biscuit for one of my cookery demonstrations. It was my 4th visit to the Stainton & Streatlam WI and the biscuits were a big hit! I have made a few tweaks to the recipe since then but they still taste very nice!

Makes between 12-15 biscuits depending on cutter size

Ingredients:

1 cup plain flour

1/2 cup wholemeal flour

3 tbsp butter

1 heaped tbsp icing sugar

1 tsp cumin powder

1 tsp coriander powder

2 tbsp cumin seeds dry roasted and cooled

pinch of salt

1 tbsp chilli flakes

1/4 cup milk

Method

• Preheat oven to 180*C and line a baking tray with baking parchment
• Mix all the spices (apart from cumin seeds), salt, icing sugar & flours together in a metal bowl.
• Add butter to the flour mix and rub in until it has a breadcrumb like texture. Add cumin seeds at this point. 
• Add a tablespoon of milk and bring the flour together to form a ball. You may need to add more milk but do so a little at a time to make a moist dough.
• Put the dough ball back in the metal bowl, cover and refrigerate for half an hour.
• Roll out (as thin or thick as you prefer) the dough on a lightly floured surface and cut into any shape you like.
• Put on a baking tray with two finger space between biscuits and bake for 10 - 15 minutes. Cooking tome depends on the thickness of the biscuits.
• Check after 8 minutes and cook until the biscuits have turned golden brown.
• Cool on a wire rack and serve with a tomato chutney or on its own.

Each bite will give you a sweet, spicy, smoky & tangy flavour to be enjoyed with a nice cup of tea!