This is what you make if you are one of those people, like me, who need something to go with your tea or coffee. These biscuits are based on the Moroccan Cookies that I usually make. This time, out of curiosity, I made them with different seeds and herbs, and they came out too good to stop eating.
The kids begged me to make more; the adults begged me not to make them ever again. I told myself – and I’m telling you – don’t make them if you are one of those people who can’t stop themselves. They are excellent for to people – unlike me – with strong will power. Yes, they are that good!
We like to dip them in mint tea (hot water with fresh mint leaves).
Black Sesame & Golden Flax Seeds Biscuits with Herbs de Provence
- 4 cups whole-wheat pastry flour (or 2 cups all-purpose flour + 2 cups regular whole-wheat flour)
- ½ tablespoon baking powder
- 1 teaspoon salt
- ½ cup cane sugar
- ½ cup olive oil
- 1 egg
- 2 tablespoons flax seeds (golden or brown)
- 1 tablespoon black sesame seeds
- 1 teaspoon herbs de provence or dried lavender
- 1 – 1¼ cup orange or clementine juice
- 2 baking sheets + baking paper
- In a large mixing bowl, combine together the flour, baking powder, sugar, oil, eggs, and seeds. Add the orange juice gradually into the bowl 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 it’s too sticky, add a little flour. If the dough is too dry, add a little bit more orange juice. Cover with a clean kitchen towel and let it rest for 10-20 minutes.
- Preheat the oven to 340°F.
- Cut one third of the dough, put it on a baking paper on a working surface, and sprinkle some flour over it. With a rolling pin, roll the dough into as thin as possible a rectangle, the size of your baking sheets, and sprinkle lightly with salt.
- Now, this part is very important! Use a fork or a dough prickler to poke holes all over the dough.
- To cut the dough into squares (any size you desire), you can either use a pizza or ravioli cutter, or a sharp knife. Repeat with the rest of the dough.
- Bake for 25 minutes or until golden brown on top and bottom. Let them cool completely on a rack before you transfer to air-tight container or into a zip lock.