I have been experimenting with savoury biscuits this year hoping to find some that tasted good while not taking too long to prepare. There are two variations shown in the photo – the lighter biscuits on the left are made with spelt flour while the darker ones on the right are made with buckwheat flour. They both contain a mix of pumpkin, sunflower, linseed and sesame seeds. The texture is fairly crumbly as they are made with butter but the biscuits are strong enough to be topped with cheese and chutney.
The buckwheat version is wheat free and gluten-free while the spelt version is not but may be easier to digest than a wheat version.
I will continue to experiment with other flours, fats and seed combinations – watch this space!
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