Savoury biscuits are something I never thought I would attempt making, because this isn’t something that one makes. Right? Sweet ones? Sure! The chocolate chip ones are always my favourite. But somehow I doubt they would work very well with garlic in them! Hmmm, maybe the black garlic… Not sure, but I thought instead I’ll start with trying to make savoury roasted garlic biscuits instead, or crackers, as they are called in the US.
It was the return of The Great British Bake Off (biscuits week!) to the British TV screens and my fellow blogger’s recent post (Hello Hilda!) that made me reach for that old rolling pin and try my best with putting garlic in a biscuits. (Last year I came up with these amazing Caramelized Garlic and Pear Tartlets – still love them to the last crumb!)
5 biscuit batches later… I am happy to announce that roasted garlic worked really well and that’s why today Roasted Garlic Biscuits are landing in my Garlic Matters recipe collection. Just in time for you to make them and have something garlicky to crack on during the next episode of the Bake Off (for those of you in Britain).
I have just read that The Great British Bake Off is moving to Channel 4, because BBC1 can’t afford it any more. It is a shame because I suspect that on Channel 4 the show will have ad intervals and that’s always a bit of a bummer! Anyway, as long as more series are on the way… I am proud to be a part of the happy amateur, home baking craze with a bunch of delicious roasted garlic biscuits as proof of it!
30 minutes Roasted Garlic Biscuits go well with any savoury dip or cheese
These Roasted Garlic Biscuits go nicely with all the disgustingly delicious, smelly cheeses I quite like to snack on sometimes and all sorts of dips like tapenade, guacamole, baba ganoush or a simple garlic dip. I added all sorts of flavourings to make my biscuits special. Poppy seeds, caraway seeds, Parmesan cheese, rosemary, thyme, coarse salt – just pick one and run with it! If you have your garlic roasted you’ll only need about 30 minutes to make a batch of my biscuits – that’s less than the hassle of a shopping trip to the supermarket!
- 250g whole wheat flour or rye flour (or 125g whole wheat or rye and 125g plain white flour) and a bit more for dusting.
- 80ml light olive oil
- 160ml water
- 1 teaspoon finely ground salt
- 1 whole roasted garlic head - cloves squeezed out, smashed into a paste
- 1 teaspoon coarse kosher or sea salt
- Optional: 60g finely grated Parmesan or medium strength cheddar cheese, or 3 tablespoons poppy seeds, or caraway seeds, or 2 tablespoons finely chopped thyme, or rosemary, or parsley or any other herb you fancy.
- Preheat oven to 190C (375F).
- In a bowl, whisk water with the roasted garlic paste, 1 teaspoon finely ground salt and oil.
- Pour this mixture to another bowl with flour and chosen herbs or cheese and combine all ingredients together until you have an even ball of dough.
- Line a baking tray with parchment paper, sprinkle a bit of flour over and roll the dough to about 3 millimeters thickness. You can sprinkle a bit of flour over the top of your dough if you have to if your dough sticks to the rolling pin. When done, using a brush remove the excess flour from the top of your rolled out dough.
- Now sprinkle the coarse salt over and run your roller pin gently over the flattened dough to press the salt into it.
- Using a knife, or biscuit frames, divide your dough into smaller pieces - the shape or size really doesn’t matter!
- Using fork’s end, prick each biscuit to prevent them from puffing during baking.
- Bake for about 15 minutes, or until golden.
- Cool on a cooling rack, they will harden up after they cooled down.