Finallyyyy!! I present to you a biscuit that can be made with any flavour you fancy, you can bake to the crispness you like and can be made to accompany any delicious topping that you desire. There may be some flavour tweaking to be done but the basic recipe is insanely simple and you can do with it what you like!
This is for a single batch which produces approx 9 biscuits, it’s very easy to double up if you’d like to make more.
- 1 egg, beaten
- 90g ground almonds
- 1 tsp mixed herbs (or whichever herbs you choose)
- Salt and Pepper (to taste)
- Preheat oven to 160c fan assisted or 180c without. Line a baking sheet with baking paper.
- Combine ingredients until they begin to come together then continue to mix by hand until the dough loses its stickiness.
- Roll out between two sheets of non-stick paper (I love my Lakeland Magic baking sheets) to approx 0.5 cm thick and cut out shapes.
- Prick a few times with a fork.
- Bake for 15-20 minutes (the longer they are in the crunchier they will be)
- Leave to cool on a wire rack before smothering with a scrumptious topping and devouring the whole lot ….. ok perhaps not ALL of them!
How easy is that?! One tip I will add is that the more you work your dough the easier it is to handle, by the third batch I rolled it out two times and re squashed before even starting to cut shapes out.
To make cheesey biscuits I added 50g Parmesan and 1/4 tsp mustard powder.
For tomato and basil I added an extra 20g ground almonds, 1 tbsp unsweetened tomato paste and 1/2 tsp basil.
Nutritional Values per biscuit based on making 9:
Plain – 70kcal | 6.1g fat | 0.7g carbs | 2.8g protein
Parmesan – 81kcal | 6.9g fat | 0.7g carbs | 33.5g protein
Tomato – 86kcal | 7.3g fat | 1.1g carbs | 3.4g protein