Lately, I found myself thinking how we humans have a tendency to overdo – whatever we are doing really. A cake has to have two icings, or more than two colours for decoration. A dress is too plain without an additional scarf or a necklace. Watching a movie and not having popcorn is unthinkable. Doing at least one more thing while we are on the phone, well we can’t imagine the other way around. The list can go on and on… and that is life these days.
Yes, I agree, some things give us pleasure, they don’t necessary go just under a must category. Like the popcorn we’re eating while watching a movie with our child, for example. That wasn’t my point though and the question to myself and to all of us is – can we just be? Can we create only simple things and maybe gain extra free time? Imagine having that free time – every day. What would you do with it? How about – nothing and just be? Wouldn’t that be nice?
How many times have I done that? Not many if I want to be honest as I have the tendency to bake every chance I get. You might say that these gluten-free biscuits contributed to my tendency to overdo things, but you see, I had a good reason for baking these! A friend of ours is baby siting our son and the parents – us, are leaving the house for a movie session and a glass of wine. I had to add something sweet to their pizza and a movie at home. After all it’s one of the ways of saying thank you to such a good friend. You have to agree it’s a mighty good reason for baking biscuits.
As our friend is a gluten intolerant I planed a gluten-free treat. Although no one in our family is gluten intolerant, we enjoy all those flours for their particular taste. Sorghum flour is one of them. Lately I like to use it for biscuits more than cakes (the youngest in our family is not so crazy about cakes made with sorghum flour) and these are one of them. They go very well with Miyazaki movies and with a glass of wine afterwards.
Olive oil sorghum biscuits with ginger and cinnamon
200 g sorghum flour
50 g arrowroot flour
200 g rice flour
1 teaspoon gf baking powder
150 g raw sugar
pinch of sea salt
150 ml olive oil
50 ml water
1 egg yolk (I used the egg white to brush the biscuits)
1 lemon zest
juice of 1 lemon
1 teaspoon ginger powder
1 teaspoon cinnamon powder
Preheat the oven to 180C. Line a baking tray with baking paper.
Mesure and mix the flours, baking powder, sugar and salt in one bowl.
Whisk the egg yolk with the water in the food processor and add slowly olive oil until you make mayonnaise. The mayonnaise won’t be as thick as normally is so you shouldn’t worry if it looks a bit runny.
Pour the mayonnaise into the flour and mix with your hands (which is what I did) or use a stand mixer with a classic beater attachment. Add the lemon zest and lemon juice and knead until you get a nice and smooth dough. Don’t overdo it; you don’t want to warm up the dough too much.
Cover with clear wrap and leave in the fridge for 30 minutes to rest.
Once ready, roll the dough into 5 millimetres thick sheet. Using a ruler and a pastry cutter cut the strips 4 centimetres wide. Cut again, horizontally, to make the rectangular-shape biscuits (I made mine 6 centimetres long). Use all off cuts to make the biscuits by repeating the process.
Place the biscuits onto the baking tray, leaving enough room in-between. Brush with the lightly whisked egg white and dust with the ginger powder and cinnamon powder.
Bake for 20-25 mites or until the biscuits change colour.
Once done leave on the baking tray for 5 minutes before transferring to the cooling rack.
May be kept in the airtight container for 2 weeks.