Recipe summaryClick image to view larger version
Suitable for vegans
Preparation 5 mins + chilling
Cooking 18 mins
These biscuits are very versatile. Serve with tea or coffee, or with cheese, crowdie (Scottish cream cheese) or other savoury toppings such as avocado, potted mushroom or vegetable pâté.
FREEZE ME: You can freeze the uncooked dough, or the baked biscuits once cool.
GO VEGAN: Replace the creamed butter with a dairy-free spread of your choice.
- 250g butter
- 200g barley flour
- 1 tsp salt
- ½ tsp soft salt (flakes or sel de Guérande)
- 75g sugar
- 125g wholemeal flour
- 1 tsp thyme
- ½ tsp demerara sugar
Cream the butter and sugar until light and fluffy. Sift the flours together, then work into the creamed mixture with 1 teaspoon of salt and the thyme. Using a mixer or food processor, pulse until the mixture comes together to make a soft ball.
Knead lightly and roll into a fat sausage shape. Wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 190C/fan 170C/gas 5. Line 2 baking sheets with non-stick paper.
Cut 5mm-thick slices from the dough and lay them, well-spaced, on the baking sheets. Bake for 15–18 minutes, until lightly browned. Cool on a wire rack, then store in an airtight container.
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