You hand out biscuits.
Last night, the fire alarm went off ten seconds into the symphony orchestra’s beautiful performance of the Intermezzo from “Cavalleria Rusticana”, and everyone—the audience, performers, and conductors—was ushered into the cold. I had a box of these biscuits in my bag, which I took out for my sister, and before I knew it, girls were converging on me for snacks. I wasn’t sure if I wanted to share these biscuits on the blog, but they seemed pretty popular and the girls loved it, so here we are.
What makes a good biscuit? What qualifies as a biscuit? I’m not sure, but according to Wikipedia, biscuit is “a term used for a variety of baked, commonly flour-based food products.” While British biscuits are cookie-like (think digestive biscuits, yum), American biscuits somewhat resemble British scones without the sugar, and are usually flaky, fluffy, tender, and easy to pull apart.
Well, these biscuits are… neither. They’re not crisp biscuits, nor are they the super fluffy kind. The outsides are crunchy, the way scones are supposed to be, and the insides are the perfect in-between of fluffy and chewy. I would call these biscuits ‘almost scones’—‘almost scones’ because they were supposed to be beautiful, towering British scones, but they failed to rise, and the texture is more similar to that of the triangular scones seen in North America. Still, they were delicious: despite having zero butter in them, these biscuits taste and feel buttery, and are subtly sweet, thanks to a wee bit of coconut sugar and the vanilla roasted figs. The coarse almond meal and the spelt flour give the biscuit a wholesome taste and texture, making it a great snack to tide you over until dinner time. I devoured these with a generous slather of jam and a big cup of tea, and had to force myself to stop eating them so I would be hungry enough for dinner.
I hope you make them… even if they aren’t what you’d normally think of as a scone or biscuit :)
THE ALMOST SCONE: VANILLA ROASTED FIG BISCUITS
Yields 15+ biscuits.
- 2 cups all-purpose flour
- 1 cup spelt flour
- 1 cup almonds
- 1 almost-there cup of almond milk (225ml, a little less than a cup)
- 1/2 cup coconut oil + 2 tablespoons for roasting figs
- 1/4 cup coconut sugar
- 4-5 figs
- 3 tablespoons baking powder
- 3-4 tablespoons maple syrup, honey, or agave syrsup
- 2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons salt
1. Preheat the oven to 205ºC/400ºF.
2. Slice the figs into wedges, and place in a bowl. Toss the figs with your liquid sweetener of choice, 2 tablespoons coconut oil, and 1 teaspoon of the vanilla extract.
3. Roast for 15-20 minutes, until the figs have softened and caramelized. Once the figs are done roasting, allow them to cool and reserve the cooking liquid, and increase the oven temperature to 210ºC/415ºF for the biscuits.
4. While the figs are roasting, prepare the biscuit batter.
5. Make the coarse almond meal by quickly pulsing the almonds in a food processor. They should be almost finely ground, with bits of almond still in it. Add the flours, coconut sugar, baking powder, and salt. Pulse again.
6. Add the coconut oil in knobs and blend until the mixture is slightly crumbly. Use a spatula to scrape the sides, and blend again.
7. Remove the mixture from the food processor and place in the bowl of a stand mixer. Use your hands or a fork to continue incorporating the coconut oil into the dry mixture.
8. Mix the almond milk and flax eggs together. Remove two tablespoons, mix together with the cooking liquid from the figs, and set aside.
9. Pour the almond milk, flax eggs, vanilla extract, and figs into the dry mixture and mix until just incorporated. The batter should be on the stickier side.
10. Flour a large surface area. Pour the batter onto the surface, and with a rolling pin, roll until 1/2 an inch thick.
11. Using a round cookie cutter, press into the batter. Lift the cookie cutter up (no wiggling!) and repeat until all the dough has been cut. Brush the almond milk, flax egg, and fig cooking liquid mixture onto the biscuits. Repeat with the leftover dough from cutting the first round of biscuits. Place the cut biscuits onto a greased baking tray and bake for 10-15 minutes.
Wishing you much love and happy kitchen adventures,