Easy and versatile savoury biscuits

DSC06728These are “bizcochitos”, not fully a biscuit, nor quite a bread. They are soft in the middle, with a wonderful thin crust.


They can be eaten straight out of the oven, but you can also slice them in half to make small sandwiches or turn them into crazy good flavoured breads by adding to the dough:

  • Cheddar and black pepper.
  • Pan fried onions.
  • Olives and oregano.
  • Blue cheese and chopped pear.

You can also slice them in half, toast them (they become very crisp and crunchy) and use them as canapé bases (with some onion relish, mango chutney or a pate).

Ingredients (for approx. 20, depending on size):

250 grs white flour (I used half white half whole grain spelt, but you can use all plain white).

80 grs suet.

80 ml water.

1 teaspoon salt (if you decide to add cheese or olives to the dough use half the amount of salt).

1 teaspoon instant yeast.

How to:

1.- In a pan melt the suet and let it cool until it reaches room temperature.

2.- In a bowl mix the flour and salt and make a well in the centre.

3.- In a small bowl put the yeast with a bit of water and a pinch of sugar (it is ready to use when it starts to froth).

4.- Once the suet is at room temperature, add to the flour.


5.- Add the water and mix until you have a soft dough.

DSC067146.- Let it rest, covered, until it doubles in size. Depending on the temperature in your room, it will take about an hour or a bit more.

7.- After your dough has double in size, remove from the bowl and place on a floured surface. Use a rolling-pin to stretch it into a 1cm thick rectangle (or whichever geometrical figure you manage). Then use a fork:

DSC067158.- With a cookie cutter cut your bizcochitos and place in a baking tray lined with baking paper. I used a 4 cm diameter cutter.

DSC06721 9.- Put them in a warm place, covered, for half an hour so that they rise a little; then place in a preheated oven at 190 C for 15 minutes (not two ovens are the same, so keep an eye on them!).




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