The crumbly texture of a savoury biscuit comes from gluten not developing. Knead the dough long and the gluten binds and the biscuit turns hard. Stop as soon as the ingredients come together.
Ingredients
For the dough
For the top
Method
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Whisk the liquids
Whisk the oil, egg and yoghurt.
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Add the dry ingredients
Add the flour, baking powder, salt and nigella seeds and mix only until the ingredients come together. Do not over-knead.
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Shape
Take walnut-sized pieces and form rings or sticks.
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Arrange
Space them out on a lined tray.
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Bake
Brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 25 minutes.
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Cool
Cool on the tray; they gain their crispness as they cool.
Tips
- Do not over-knead the dough; long kneading makes the biscuits hard.
- Leave space on the tray, as they spread in the oven.
- They stay fresh for two weeks in an airtight jar.
Nutrition
85
kcal
2 g
Protein
5 g
Fat
9 g
Carbs
1 g
Sugar
Values are per serving and approximate.