Spicy Tamarind Biscuits

These tamarind and orange “biscats”, light and flavorful, are perfect to accompany an infusion of herbs, spices and ginseng

inexplicably, they remain soft even the day after baking … 🙂

Ingredients:
300 gr of rice flour
150 gr of sugar cane
100 gr of potato starch
100 gr of kamut flour
15o ml of boiling water
5 tablespoons of vegetable oil
1 tablespoon of organic baking powder with cream of tartar
1 knob of tamarind concentrate
1 organic orange
1 pinch of ginger, coriander and cinnamon powdered

Method:
Dissolve the tamarind concentrate in 150 ml of boiling water, add sugar and spices, then let it cool. Done? Well, now add the grated orange peel (half of it) and the juice of it, then the oil and the flours, sifted with the baking powder. Make a soft and elastic dough, roll it out and cut the cookies as desired.

Bake at 180°C until done, you can turn the cookies halfway through baking, to give colour on both sides 🙂

Note:
If you do not like the aftertaste of oil that remains in the cookies, you can use non-hydrogenated soy margarine (but it’s less healthy). Sugar cane can be replaced with malt (preferably rice). Be careful! The tamarind is a powerful anti-bacterial and helps digestion, but at high doses, has a laxative effect.

Chef: Luu from VeganBlog

1. melissa 2 May 2012 at 05:45

   

   escellent! I love cookies with an “unexpected” and spicy taste

   
   
2. Luu 11 May 2012 at 09:34

   

   many thanks, Eleonora! from my six cats too… 😀 😀