Buzz!ng with Le Couple Toy

Archive for the ‘Biscuits’ Category

Although I make lots of wheat free biscuits, cakes and muffins for Barkery Oven, I’ve not tried one for human palate. And I was craving for biscotti, so I searched through my usual wheat free baking sites. I found one where the recipe has all the ingredients I had on hand.

Baking with wheat free flour is quite tricky. The dough is REALLY sticky. Hence you see the peaks in my log in the picture above. A chat with my fave baker friend and chef tells me that I need to sprinkle more flour onto the dough. I guess will try that next time.

Another point to note also is that the biscotti after baking, is more crumbly and dry compared to biscotti made with plain flour. So I couldn’t slice them thin. But, I do like the chunkiness of the biscotti coz I think its nicer to dunk into coffee. So this is just my personal preference.

The recipe is adapted from Girl Cooks World . Actually, if you look at her blog post, you’ll notice her biscotti log is smooth before baking, whereas mine was sticky and a yucky mess. Will have to try this out till I figure out why.

* 1 cup superfine rice flour
* 2/3 cup chickpea flour
* 1/3 cup potato starch
* 1 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon xanthan gum
* 1/8 teaspoon salt
* 2 eggs
* 1 Tablespoon Amaretto
* 2 teaspoon vanilla extract
* 1 Tablespoon butter, at room temperature
* 3/4 cup whole, toasted almonds, roughly chopped

I replaced sorghum flour with chickpea flour. Also, since I didn’t have almond extract, I used 2 tsp of vanilla essense instead. Hmmm…maybe chickpea flour has a different consistency compared to sorghum flour. I’m still not able to locate sorghum flour in KL.

But either way, these have been quite yummy for me. I love my biscotti with coffee in the mornings. 🙂

xoxo

ToyGirl

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For the past week, I’ve been doing quite a bit of baking. Baked three types of biscuits. Well, more like, baked two types, the last one’s still in the refrigerator chilling. Coz I’ve run out of containers to keep the biscuits.

When it comes to baking, I love baking biscuits coz I LOVE eating biscuits and ONLY the imported kinds. Which is becoming a bit of an expensive ‘addiction’. So baking’s the best way to go. I get more for every ringgit spent. Must be frugal a bit lah, so that I can spend more on…erm…clothes? hahaha

First bake was a dog biscuit which I’ve sold to my first customer (woo hoo!!).

Chicken & Rosemary Biscuit – 200gm for RM25.

Ingredients are fresh chicken breast, flax seed, rye flour, olive oil and chicken broth

I use rye flour, which is a wheat free and gluten free flour coz my dog has skin allergies. Last year, when I started baking dog treats for him using plain flour or wholemeal flour, his skin turned red with rashes! Had to bring him to the vet to get it treated. The poor thing. So now I’m a lot more careful with what I feed my dog.

I’ve been dabbling in baking my own dog treats. Kinda like a new hobby that hopefully can become a money earner for me. However, I’ve also been rather inconsistent. Sometimes bake. Often times, too lazy. Hence, nothing’s come of it. :p

Second bake was a White Cheddar Shortbread.

This is a recipe that I got from a blog called Vegetable Matter . These turned out rather good. VERY RICH. So rich that every piece I munch on makes me feel like I’m putting on kilos!! And unfortunately, ToyBoy isn’t too keen on all that cheese. So I’ve been eating them alone.

Third bake was chocholate chocolate chip cookies. I love chocolate. Especially chocolate chip cookies made with quality chocolate that are rich and not too sweet. Will post this up once I’ve baked them. Which is after I buy some new containers. ^0^

Have a good weekend everyone.

xoxo

ToyGirl