Light and with little sugar, here are the wholemeal biscuits without butter

Prepared with a little sugar and oil, the wholemeal biscuits without butter are perfect for breakfast and will keep for over a week.

By now we are all aware of the importance of preferring wholemeal flours over more refined ones so that we can appreciate their nutrients. However, recipes with wholemeal flour are not always able to satisfy our palate. This is why today we want to offer you our version of wholemeal biscuits without butter.

Light and crunchy, they are perfect for dunking in both milk and tea. They are prepared with a little sugar and, instead of butter, we will use seed oil. The preparation is really simple and once all the ingredients are mixed, all you have to do is roll out the dough and obtain the shapes you prefer. The beauty is that they keep in a tin box for over a week!

How to prepare the recipe of wholemeal biscuits without butter

1. Combine the flour, sugar and baking powder in a bowl and give a quick mix.
2. Then add the egg and the oil and finish kneading, first with a spoon and then by hand on a pastry board. You will have to obtain a homogeneous dough that you will wrap in cling film. Let it rest for an hour in the fridge.
3. Then roll it out between two sheets of parchment paper until it reaches a thickness of 4 mm and with the pastry ring of your choice, obtain as many biscuits as possible, also mixing the leftovers. Prick the surface with a toothpick to aid cooking.
4. Bake them at 180°C for 17 minutes , letting them cool on the tray before moving them.

If you wish, you can prepare wholemeal biscuits with chocolate chips by adding 50-60 g of these sweet nuggets to the dough. The procedure is otherwise identical. Staying on the subject of homemade biscuits, try our recipe for light wholemeal biscuits : they are really delicious!

storage

Wholemeal biscuits without butter can be kept in a tin box for over a week .

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