The Little Mill Blog
Sourdough Biscuits - A Sweet Treat this Sourdough September

Sourdough Biscuits

by Kathy Purcell,


~150g Left over sourdough bread, cut into rough cubes

~30g Cornflour

~45g Icing Sugar

~ 45g Butter

~1 egg


~ Preheat the oven to 60C, spread the sourdough on a baking tray and put in the oven overnight to dry out

~The next day put in a blender and blend to a crumb

~ Melt the butter and allow to cool to 40C.

~ Place the sourdough crumbs in a bowl and add the cornflour and icing sugar. mix.

~Then add the melted butter and mix

~Add the egg and then mix until it has a firm dense consistency

~ Take the mixture and place on a sheet of grease proof paper

~ Then place another sheet of paper on top and roll out with a rolling pin

~Preheat the oven to 170C

~ Remove the top sheet of greaseproof paper and place the rolled mixture onto a baking tray

~ Cook for 15 minutes until golden brown

~ Transfer to a wire rack to cool completely

~ When cool break into shard of about 10 x 25 g

~ Decorate as desired

Categories: Recipes

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