Lupin Spice Biscuits
Prep time 30 mins (plus resting), cook time 8-10 mins (GF)
Makes Lots of Biscuits, depending on the size you choose
- 70g lupin flake
- 250g GF plain flour
- 180g demerara Sugar ( or brown sugar)
- 2 tsp GF baking powder
- 35g spice mix
- 110g cold butter, cubed
- 90g rice malt syrup ( or golden syrup)
- 1 egg
Spice Mix (makes 230g)
- 30g ground cardamom
- 32g ground cloves
- 25g star anise powder
- 10g ground white pepper
- 50g ground cinnamon
- 30g ground nutmeg
- 15g ground allspice
- 6g mace
- 30g ground ginger
Combine spices and sift to combine well. When well-mixed store in an airtight container. If you have a good spice grinder start with whole spices, roast and grind to a powder. This gives a more intense flavour to the spices.
- Process the flour, sugar, baking powder and spices in a food processor to combine well.
- Add the butter, process to combine, then add the rice malt syrup and 1 egg and process until mixture starts to come together.
- Turn onto a work surface, knead until mixture comes together, wrap in cling film rest in fridge for at least one hour.
Remove dough from fridge and if necessary knead again to make the dough pliable.
- Dust bench with flour, roll biscuit dough and stamp out preferred shape. Bake in 180C oven (no fan) for about 8 minutes, turning the tray half way through cooking time.
- The difference between undercooked and burnt with these biscuits is about a minute. Keep checking them until you have worked out the correct cooking times for your oven.
Cool on a wire rack and store in an airtight container for 5-7 days.
To make the biscuits really crisp, turn the oven off and let it cool down a little. Put the biscuits back into the oven while it is still warm and leave them there until completely cool. They don’t need to be in a single layer, piled on top of each other is fine. If the biscuits go a little soggy, return to the oven to crisp up again.