The biscuit is not only a type of long-shelf dry biscuits, but also a famous French pie. Often biscuits or biscuits (so it is more correct to pronounce the name of baked goods) is baked open and from lean dough. Try a biscuit with vegetable filling - a bright, tasty and original dish.
It is necessary
- - 220 g rye flour;
- - 1 teaspoon baking powder;
- - 1 ½ teaspoon of salt;
- - 1 tablespoon of flaxseed;
- - 40 ml and 2 tablespoons of vegetable oil;
- - 300 ml of hot water;
- - 200 g of carrots;
- - 200 g of parsnip root;
- - 200 g of onions;
- - 1 tablespoon of honey.
Instructions
Step 1
Peel the vegetables and cut the carrots into thin slices, the parsnip root into strips and the onion into half rings. Place in a bowl. Stir the honey with 40 ml of vegetable oil, season with 1 teaspoon of salt and mix the mixture with the chopped vegetables. Preheat oven to 200C and place vegetables on a baking sheet lined with baking paper. Bake for about 20-30 minutes.
Step 2
Grind flaxseeds into flour with a coffee grinder. Pour 6 tablespoons of boiling water over and let it brew for a few minutes.
Step 3
Sift flour with baking powder and salt in a heap. Make a depression in the center of it and pour in the remaining hot water, vegetable oil and flaxseed mass. Knead a soft but not sticky dough. Add more flour if necessary.
Step 4
Roll the rye dough into a ball, form a cake out of it and gently stretch it with your hands so that it is no thicker than 3-5 mm. Transfer the tortilla to a baking sheet lined with fresh baking parchment.
Place the vegetable filling in the center of the biscuit so that you can form a "skirt" from the edges, leaving most of the filling open. Do not try to make the edges of the biscuit neat and even, these pastries are a simple, rustic dish.
Step 5
Reduce the oven temperature to 18 ° C and bake the biscuit for 30 minutes. Serve both warm and cold.
