Gluten Free Sea Salt And Rosemary Biscuits
Whether you have a gluten free diet or not, this recipe is for you! To make this recipe gluten free, I have used buckwheat flour which brings its own rich, earthy flavour to the recipe which goes so well with sea salt and rosemary. These biscuits are so moreish on their own but they are also incredible with some butter or chutney.
In this Post:
How to save your fresh herbs
Have you ever bought a bunch of fresh herbs for a recipe but not needing them all? The herbs end up back in the fridge and you tell yourself you'll use them at some point. They get forgotten about and then they are no longer safe to eat. This has happened to me on multiple occasions until I have started to freeze my herbs.
This is a great trick and won't just stop you from throwing away great ingredients but will also help you save your hard-earned money!
You can preserve your herbs in individual portions using an ice cube tray and to really preserve your herbs they need to be covered in butter or oil. Depending on what you want to use these little cubes for, i.e salads or cooking, is how you can choose which oils to freeze. If you want to use them for sautéing, you can use butter, olive oil, coconut oil etc basically anything. If you want to thaw these and use on salads, you might prefer olive oil or avocado oil.
Have fun and try different herbs and different oils. Mix and match your herbs and you can even add a little lemon zest or garlic. Just make sure that the herbs are covered in whichever oil or fat you choose so they are properly so that they don't wilt.
Buckwheat flour facts
Buckwheat may have the word wheat in it but it is not actually a wheat grain and is, in fact, gluten free. It also has such a distinct flavour that bring a rich earthiness to bakes. Buckwheat flour is usually used in bread but I believed it would do wonderfully in this biscuit recipe (and it did!). Because buckwheat flour doesn't contain any gluten, it tends be crumblier than standard gluten flour. To compensate for that in this recipe I have added more oil and egg than I normally would to help it bind better.
Buckwheat contains a variety of B-vitamins and is a rich source of minerals such as iron, magnesium, zinc fibre etc. The flour is also high in antioxidants which has beneficial anti-inflammatory properties.
Buckwheat flour that is sold in the shops can be contaminated with gluten-containing foods during processing. If you are making this recipe and you, or someone you are making this for, have coeliac disease make sure you look for the gluten-free certification on the label to be sure.
Sea Salt And Rosemary Biscuits
+30 minute refrigeration
150g Buckwheat flour
40g Cold butter, chopped
1/4tsp Fine sea salt
2tsp Olive oil, finely grated
3 Rosemary sprigs, leaves finely chopped
2-3tsp Cold water
Heat oven to 180C/160C fan when the biscuits are in the fridge.
Line a large baking tray with baking parchment.
Making the dough
Place the flour in a bowl with the butter and rub together until it is breadcrumb texture and has no large lumps of butter. Stir in the rosemary and sea salt. Add the olive oil and egg and mix in using a fork until it starts to clump together.
The dough still won't become a dough at this stage but it will try. To get it to become a dough, add a little of the water at a time until the it comes together. When the mix starts to clump together, use your hands to knead to a smooth dough
Rolling the dough
Roll the dough out to just under 1 cm thickness and then use a patterned rolling pin to make an indent over the top. The patterned rolling pin is, of course, optional but they are a great investment for biscuits, pastry, sugar paste etc.
Cut out the biscuits with a 48mm cutter. Keep re-rolling the dough until you can't cut out anymore and then place all the biscuits on to the prepared baking tray. Place the tray in the fridge for at least 30 minutes.
Baking the biscuits
Before taking the biscuits out of the fridge, pre heat the oven to 180C/160C fan. Take the biscuits out of the fridge and place straight in to the oven. Bake for 18-20 minutes until they are golden around the edges.
These biscuits can be eaten warm or cooled and are great with some butter and chutney.