Thursday, May 19, 2005

Peanut Butter Carob Biscuits

Peanut Butter Carob Biscuits

2 cups whole-wheat flour
1/2 cup carob powder, sifted
1/2 cup oat bran
1/2 cup old-fashioned rolled oats
1/2 cup rye flour
1/3 cup nonfat powdered dry milk
2 teaspoons baking powder
1/2 cup warm water
6 tablespoons creamy peanut butter
1/4 cup canola oil
1 tablespoon honey

Preheat oven to 375 degrees.

In a large bowl, whisk together whole-wheat flour, carob power, oat bran, rolled oats, rye flour, dry milk and baking powder.

In a medium bowl, whisk together water, peanut butter, canola oil and honey until well combined. Pour mixture into the dry ingredients and stir to form a stiff dough. Scoop out dough to a lightly floured surface and knead until smooth, adding enough additional whole-wheat flour, as needed, to keep it from sticking to your hands. Cover dough and let rest for 5 to 10 minutes.

Lightly flour your work surface and roll dough out to a rough 1/4" thickness. Cut out shapes using your favorite cutters and place on baking sheets lined with parchment paper. Continue re-rolling and cutting the dough until it has all been used.

Place baking sheets into the oven - bake until firm and lightly browned, rotating the sheets halfway through, about 28 to 35 minutes. Remove from the oven and transfer biscuits to a wire rack to cool completely.

Makes several dozen depending on the size of your cutters.

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