THE BEST COOKIE WE'VE EVER EATEN !

You could be mistaken that these are scones. And why they’re called biscuits (which are hard & crumbly) is beyond me - because these are so soft and tender, whereas scones are actually a bit more compact.

This recipe is from the inspring @hannahharvestinghealth and makes 10 ”biscuits” - cut with a 7 cm wide cake ring.

• 400 g OhAh Pizza Mix
• 1,5 tsp salt
• 2,5 tbsp baking powder
• 3,2 dl buttermilk or
  3,2 dl full milk + 1,5 tbsp lemon juice (mixed and left 10 minutes to thicken)
• 155 g cold cubed butter
• 1,5 tbsp honey
• 155 g greek yoghurt

If you can’t get buttermilk (which you can’t in Sweden) - you can make your own by mixing full milk and lemon juice - and leave for about 10 minutes to thicken.

Turn on the oven at 210 degrees C (fan / convection oven).

In the meantime, mix the dry ingredients (OhAh Pizza mix, baking powder and salt) and mix in the cubed cold butter. Either with a big fork, or a plastic gloved hand, mix and crumble the butter into the flour. No big butter lumps - preferably small crumbles.

Once the ”buttermilk” is thick, pour off 0,6dl in a separate glass for later (for brushing on the biscuits before baking).

Add in the yoghurt and honey to the remaining approx 2.5 dl buttermilk and mix together.

Now in a mixer with a blade/hook or with a very sturdy spoon, mix in the wet ingredients into the butter/flour mix - and mix together until it becomes a sticky, heavy dough (no lumps). Leave for 5 minutes.

On a lightly floured surface (we use tapioca starch), knead the dough (it will stick, so you may need to flour a little again) so you get a smooth dough. Either roll (with a pin) or just shape with your hands a rectangle approx 15cm*22cm and about 2.5cm high.

With the cake ring (7cm diameter) cut out the biscuits… we dip/flour the ring in a little tapioca starch so it helps the dough from sticking to the sides.

Place on a baking rack lined with baking paper (they will rise, so leave at least 2cm space between the biscuits).

Brush the tops and sides of the biscuits with the remaining buttermilk and bake for 2*9 minutes (total 18 minutes), turning the baking tray halfway through the bake for an even colour.

Take out, leave for a short while on the baking tray, and finally move to a cooling rack. Eat while warm with your choice of topping. We did ours with vanilla mascarpone frosting and jam :-)

Enjoy