PRODUCTS WE RECOMMEND

Lupin Spice Biscuits

Prep time 30 mins (plus resting), cook time 8-10 mins
Makes lots of biscuits, depending on the size you choose

Ingredients:

50      gm Lupin Flake
250    gm GF plain flour
180    gm demerara sugar
2        tsp GF baking powder
35      gm spice mix
110    gm cold butter, cubed
90      gm rice malt syrup
1        egg

Method

Process the Lupin Flake, 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 plastic wrap 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 under cooked 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.

Spice Mix (makes 200gm)

30gm ground cardamom
32 ground cloves
25gm star anise powder
10gm ground white pepper
50gm ground cinnamon
30gm ground nutmeg
15gm ground allspice
6gm mace spice
30gm 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.

Recipe Notes

To make the biscuits really crisp, turn the oven off and let it cool for a bit.  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.

Recipe Notes

To make the biscuits really crisp, turn the oven off and let it cool for a bit.  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.

We have used demerara sugar and rice malt syrup but if you don’t have these in your pantry you can substitute brown sugar and golden syrup.