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Monte Carlo ” adapted ” easy biscuit recipe 100% natural!


┬ęcopyright2013owpp

┬ęcopyright2013owpp

Hi everyone!

This recipe is, as the tittle specifies, adapted.
Meaning, I transfer it to my ” natural-sugar-language ” which is quite intricate, to say the least ­čÖé
It needs a lot of perseverance, stubbornness and space for trial and error.
It took me three batches to get to it, but some prefer the first, which had the disadvantage of loosing
it’s shape in the oven ( the pyramid fell but it was crunchier ) so, I’ll give you the two recipes.

P.S There’s no coconut in, for the coconut sensitive, no margarine or butter only oil which does less,
long term damage. I got good feedback from my family but let me know, your comments are important!

┬ęcopyright2013owpp

┬ęcopyright2013owpp

Ingredients
————

1. 3/4 cup oil ( olive, sesame or other )
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 cup Spelt flour ( or any other )
4. 3 Tbsp cornflour
5. 1 tsp baking powder
6. 1 egg ( only if using sugar!! )
7. 2-3 Tbsp whiskey or rum ( optional )

Method
——–

Mix it all together by hand, shape it, in the shapes your heart desires and put in oven ( on baking sheet obviously )
at 150 Degrees Celsius = 302 Degrees Fahrenheit for 20 mn, in a preheated oven.
For decoration you can stick a clove on the top of the pyramid or sprinkle cinnamon before you put in oven.

The flatter & crunchier ┬ęcopyright2013owpp

The flatter & crunchier
┬ęcopyright2013owpp

This is the first batch recipe, it is crunchier but flat.
The recipe has just a slight difference in the quantities,
nevertheless, it has own specific distinction.

Ready for the oven ┬ęcopyright2013owpp

Ready for the oven
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Ingredients
————

1. 1 cup oil
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 Tbsp ( heaped ) cornflour
4. 3 1/2 cup flour
5. 1 tsp baking powder
6. 1 egg ( for the sugar users only! )

Method
——

Same as above, but on 180 Degrees Celsius = 356 Degrees Fahrenheit
for 10-15 mn, Check after 10, in a preheated oven.

Freshly backed! ┬ęcopyright2013owpp

Freshly backed!
┬ęcopyright2013owpp