May 25, 2012

Molasses Biscuits and Jam Butter

I am that kind of girl who carries a big purse. In there you can always find an apple, a bottle of water and maybe a bite of dark chocolate or home-made granola bar, yesterday's cookie or this morning's muffin, savory roll or a small bag of nuts. Just in case I get hungry, which happens quite often and quite regularly; always, I could say. Therefore, I like to keep safe when hanging out and when going for a serious meal simply is not an option. When something else, much more important, much more interesting or just obligatory steals all my attention, and when the whole mind has to be concentrated on anything but dealing with that tiny annoying worm able to create a starvation effect in my stomach. In that case, these small treasures hiding in a side pocket of the bag is a powerful protection from inconvenient and miserable hunt for something that at that precise moment might fill me up.

Molasses buscuits

These molasses and thyme biscuits might be the excellent player here. They are well portable, very tasty,  and actually quite healthy. Nice crunchiness from the outside hides a surprisingly moist sponginess in the inside, while the whole taste palette is so lovely balanced that you will not be disturbed for a second by any kind of inconvenient flavor. And if you feel like needing something extra, be free to make this sweet butter with strawberry jam and fresh lemon balm. It will go right hand in hand with slightly salty molasses and thyme couple.

Molasses Biscuits with Lemon Balm Butter


Molasses and Thyme Biscuits
from Food Network Magazine, November 2011

1 1/2 cup (320 g) all-purpose flour
1/2 cup (60 g) whole-wheat flour
1/4 cup (22 g) oats
1 Tbsp wheat germ
2 tsp baking powder
1 tsp salt
2 tsp dried thyme (or fresh, chopped)
pinch of pepper
3 Tbsp molasses
1/3 cup (80 ml) vegetable oil
3/4 cup (185 ml) milk + a little bit more for brushing the biscuits

Preheat the oven to 450 F (230 C).
In a bowl, mix the flour, oats, wheat germ, baking powder, salt, thyme and pepper.
In another bowl, whisk together molasses, oil and milk. Stir into the flour mixture until well incorporated. The dough will be wet,  but silky and not too sticky.
Drop approximately 10 mounds of dough on a baking sheet lined with parchment paper. Brush each mound with milk and sprinkle some oats, thyme and salt on top.
Bake until golden, about 20 minutes.



Butter with Lemon Balm and Strawberry Jam
from My Recipes

yield ~3/4 cup:
1/2 cup (113 g) of butter, softened
2 Tbsp minced lemon balm
1 Tbsp strawberry jam
1 Tbsp grated lemon zest
1 1/2 Tbsp brandy
2 Tbsp toasted almonds, finely chopped.

Mix all the ingredients in a bowl until you get the smooth evenly incorporated texture. Wrap into the plastic wrap and chill thoroughly.


The recipe was also submitted to Wild Yeast Blog.

Molasses Biscuits with Lemon Balm Butter

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