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How to make savory fennel biscuits

Total duration:
28 minutes

Baking time:
10 minutes

Molding time for each pill: 7 minutes

Kneading time:
8 minutes

Preparation time:
3 minutes

The Components

حلويات واكثر
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130 g Sweet & More flour, equivalent to 1 cup
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15 g crushed fennel, equivalent to 2 tablespoons
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25 ml oil, equivalent to 5 teaspoons
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2.5 ml vinegar, equivalent to ½ teaspoon

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50 g softened butter
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1 medium egg
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2 g finely ground fennel, equivalent to ½ teaspoon
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3 g Himalayan salt or sea salt, equivalent to ½ teaspoon
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6 g baking powder, equivalent to 1 teaspoon

Steps to make fennel savory biscuits

(The oven must be monitored) + (The different sizes of the pieces and trays used in baking must be taken into account)

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1

Using a wire whisk, beat the oil and butter until the mixture becomes creamy.
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2

Add the eggs, vinegar, and fennel powder, and whisk well until the mixture is combined, being careful not to overmix so the eggs don't become fluffy.
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3

Using a hand mixer, add the baking powder, flour, and salt after sifting them, then add the crushed fennel and knead until you get a soft, homogeneous dough that is easy to shape.
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4

We shape them by hand into fairly thin fingers, flatten them slightly, and then cut them into slices, or we can use a shaping machine. We arrange the pieces on a baking tray lined with parchment paper, leaving suitable spaces between them.
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5

Bake in a preheated oven at 180°C on the middle rack for 8 to 10 minutes, from both the top and bottom, until golden brown on all sides, taking care to avoid over-browning.
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6

Remove the trays from the oven and let the pieces cool on a cooling rack until they reach room temperature. Pack them in airtight containers and store in a cool, dry place away from light.

Full details in the video coming soon.

We would like to point out that the detailed video for this recipe is currently being prepared, in order to present it in the best possible way; it will be available on our platforms as soon as it is ready for publication at a later time, God willing.

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