These biscuits are a great alternative to high street crackers and are perfect for a cheese board!
This recipe makes 12 biscuits.
The ingredients can be altered to make gluten-free biscuits.
They were an unplanned result of my Roasted Pepper & Spinach Flan.
I made the flan with a friend who suggested I leave the flan edges all wild and crazy and hanging off the end of the tin. So I did.
The consequences were the flan fell apart when I took it out the tin because the sides weighed it down but ……. we did end up with some delicious ‘crazy bits’ of pastry to eat with our cheese board the following day.
And so Crazy Bits were born.
What you will need:
- Measuring scales
- Baking tray
- Rolling pin – if you don’t have a rolling pin you can use a wine bottle
- Biscuit/cookie cutter or use a ramkin
- 100g flour or flour alternative such as gluten free flour, rice flour etc.
- 20g oats
- 10g sesame seeds
- 10g ground almonds
- ¼ tsp thyme
- ¼ tsp rosemary
- a pinch of sea salt
- a splash of soy sauce or tamari
- 1 tbsp olive oil
- small amount of water
- Preheat the oven 190* C.
- Mix the dry ingredients together in a bowl.
- Add the wet ingredients, excluding the water.
- Gradually add small amounts of water, mixing with a fork to form a dough. Instead of a fork, I prefer to use my hands and squish away all the lumps.
- Dust your worktop and rolling pin with flour and roll out the mixture quite thin.
- Use a cookie cutter or ramikin to cut out biscuits and press a fork around the edge to decorate.
- Place on a lightly oiled baking tray and bake for 18-20 minutes, or until the edges start to turn golden.
- Leave to cool on a wire rack then store in an airtight container.
- Serve with a cheese board and enjoy!
I’m going to make these again and grate some parmesan into the mixture, then sprinkle some dried rosemary and sea salt on the top before baking.
The options are endless!
If you make. these biscuits I’d love to see them. Post them on social media and tag me xxx