Hanukkah Biscuits
A simple yet flavorful recipe for making delicious caraway seed biscuits. These savory treats are perfect for serving with soups, salads, or enjoying on their own as a tasty snack. With a crispy exterior and a soft, fluffy interior, these biscuits are sure to be a hit with everyone at the table. Follow the easy steps to create these delightful caraway seed biscuits and enjoy their warm, aromatic goodness.
— Constant Cookbook
Ingredients
- 450g strong white flour
- 1 tsp caraway seeds
- 7g sachet fast-action yeast
- 100g oil-based margarine , melted
- 1 egg , beaten
Instructions
- Place the flour, ½ tsp salt, caraway seeds and yeast in a large bowl. Make a well in the centre and pour in the melted margarine and 200ml warm water. Mix to combine all of the ingredients, adding more water or flour if needed, then knead for 2 mins to form a soft dough. Place in an oiled bowl, cover with cling film and leave in a warm place to rise for 1 hr.
- Once doubled in size, knead the dough for 1 min, then divide the mixture into 12 balls. Cut each ball in half and roll each piece into a thin sausage shape. Twist the 2 pieces together, then join the ends to form a circle. Place on a lightly greased baking tray, cover with a tea towel and leave to rise again for 30 mins.
- Heat oven to 200C/180C fan/gas 5. Brush the biscuits with a little beaten egg and bake for 10-15 mins until golden. Remove to cool on a wire rack, then turn the oven down to 110C/90C fan/gas 1⁄4. Once cool, return the biscuits to the oven and bake for a further 10 mins, then turn off the heat completely, leaving the biscuits in the oven to dry out for 2 hrs.
Cook Time
25M
Prep Time
PT30M
Yield
MAKES 12
Nutrition
- Calories: 198 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.6 milligram of sodium
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