A couple of weeks ago I watched Better Homes and Gardens (like I do almost every week) and often I find the recipes of Fast Ed to be interesting, even if I never tried anything. But this particular episode he was at the Dubbo show, which obviously is held in Dubbo in NSW :) At the show he cooked his version of a 90-year old recipe cheese biscuits from the Country Women's Association cook book, and today I decided to try to make them as a low carb version. You can watch the original here. What really annoys me is that the recipe isn't written down from the show, you can only watch the video and be really quick with your writing. I really hope the team at BHG shape up and take time to write the transcript down for their viewers (the fact that the crafting lady on the show pinch everything she does from Pinterest with no credits to the original source is another post).
I am actually not entirely sure about the difference between a cookie, a cracker and a biscuit, but I guess a cookie is crunchy and sweet, a cracker crunchy and savory and a biscuit is a softer, chewier and can be either sweet or savory. I think. I have no idea what so ever.
These biscuits (I decided to call them that after the original) are a bit soft, have some chewiness and with the spices and cheese they are great with a glass of cold wine. Trust me, I'm doing it right now.
Let me say one word, and one word only about these biscuits. WOW!
You need the following:
1 cup almond meal
2 tbls psyllium husk
100 gr grated parmesan cheese
250 gr grated
1 tbls caraway seeds
1 tbls coriander seeds
1 tbls poppy seeds
1. Mix everything except the spices to a heavy dough. Use the olive oil to make it pliable.
2. Make a log of the dough and roll the log in the spices you poured on the chopping board.
3. Place the log in fridge for at least one hour to set.
4. Cut in 1-cm slices and place on a baking tray.
5. Sprinkle some parmesan cheese before you put them in the oven.
6. Bake for 25-30 minutes in 150-175 degrees.
And do serve it with a glass of wine before dinner. Your guests will be gobsmacked about your baking skills.