Rosemary Orange Biscuits
Once again the amazing guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares an easy and healthy recipe to make these flavorful biscuits — kids will love them!
- Servings 12
- 50 mins.
- 4 cups spelt or unbleached white flour
- 1 ½ tsp. Baking Powder
- 1 ½ tsp. Salt
- ½ cup Cane Sugar
- ½ cup Olive Oil
- 2 Eggs
- 2 tbsp. Sesame Seeds (optional)
- ½ tbsp. Dried Rosemary
- ¾ – 1 cup Orange or Clementine juice – preferably freshly squeezed but pre-packed will work too if you don’t have oranges, nor the time to squeeze
- 2 Baking Sheets + Baking Paper
- In a large mixing bowl, combine the flour, baking powder, sugar, oil, eggs, sesame and rosemary. Add the orange juice little by little with one hand, while mixing the ingredients with the other. Knead the dough for a minute or two until the ingredients are well combined and the dough is soft and a little sticky. If the dough is too dry, add a little bit more orange juice, if it’s too sticky add a little bit flour. Cover with with a clean kitchen towel and let it rest for 10-20 minutes.
- Preheat the oven to 330°F. Line two baking sheets with baking paper.
- Divide the dough into three chunks. Put each chunk on a baking paper sheet, and sprinkle some flour on top. With a rolling pin, roll the dough into a thin as possible rectangle in the size of your baking sheets.
- This part is really important – use a fork (or a dough prickler) to poke holes all over the dough.
- You can use a pizza cutter to cut the edges to make a straight lines and to cut the dough into little squares or with a sharp knife.
- Transfer the cut dough with baking paper onto the baking sheets and bake for 25 minutes or until crackers are golden brown on top and bottom. Let them cool completely on a rack before you transfer to a container or a ziplock bag.
For vegan version: instead of the eggs, add more orange or clementine juice to the dough, about 2 -4 tablespoons. The dough should be soft and a little bit sticky.