Integral carob biscuits
Another recipe for healthier, homemade cookies. I have made many different integral variants so far ... these are wonderfully crispy, rougher structures, just for snacking with tea or coffee ... They remain unchanged and fresh for a few days.
Preparation steps
- Whisk the egg, add sugar and honey, equalize well. Then add all the dry ingredients and melted and cooled butter. Depending on the type of flour you use, add a little more if the mixture is soft. Shape into a smooth and firm ball.
- Cover the dough with self-adhesive foil and put it in the fridge for 1-2 hours.
- Turn the oven to 190 C, prepare the baking tray and line it with baking paper. Take out the cooled dough and roll it out on the work surface to a thickness of a few millimeters. Take out the biscuits with a mold and arrange them on a baking sheet.
- Bake them until nicely browned, don’t let them darken too much. Before the end of baking, reduce the temperature. Immediately transfer them to a wire rack to cool.
Serving
You can use a ready-made mixture of spices (gingerbread type) or combine your favorite spices of your choice.
