While baking up a storm I enjoyed a quick
The Biscookie Ingredients:
1 cup of brown rice flour
1 1/2 cups of all purpose flour
1 1/2 cups of brown sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 tablespoon of dry oregano
1 tablespoon of dry parsley
1 tablespoon of dry basil
1 cup of milk (I used cows milk but hemp milk or rice milk would veganize this)
1/2 cup of vegetable oil
2 tablespoons of vegetable oil
You will need a dry bowl and a wet bowl, and a clean cookie sheet for this recipe.
Preheat your oven to 450/230 degrees.
In your dry bowl add your flour, brown sugar, baking powder, salt, oregano, parsley, and dry basil. Your dry bowl will have lumps of brown sugar in it and that’s a good thing: those little nuggets of sugar will melt up in the oven and give you the most delicious bit of flavour all over your biscookie (I’m crying about it as I type this. I’ve had three today).
Here’s how your dry bowl should look:
In your wet bowl combine 1 cup of milk and 1/2 cup of vegetable oil. Whisk briefly and then pour your wet bowl into your dry bowl. MIx, mix, mix with a wooden spoon (this is what I find that works the best) until you get this consistency:
See how you can still see little balls of brown sugar in the batter? That’s a very good thing, I promise!
Let your dough sit in its bowl for 15 minutes over your oven before rolling and forming them for the oven.
After the 15 minutes have passed, and you haven’t eaten up all the raw dough on its own, congratulate yourself (I had a nip or two of my own dough and it was glorious)!
Then get rolling and forming: use your hands to shape your dough into cute little round dough patties and place them on your cookie sheet:
Let ’em bake for 6 minutes in an oven set to 350/180.
When you pull them out of the oven let them cool on some parchment paper (don’t worry, a spatula will lift them off the sheet easily!):
Makes: 14-16 biscookies (which is nearly enough unless you plan on having them all for yourself!).
God, they’re good.