Well, I accidentally made this biscuit dough when making some savoury scones a couple of weeks ago, wherein I missed out the eggs!  Oops.  I ended up rolling out the dough and cutting out some nice biscuit shapes instead.  I surprised myself – they were rather yummy!  Then, a few days later I noticed the Thermomix Recipe Community promoting this lovely pizza biscuit recipe, which looked vaguely resembled my accidental one, only not gluten free.

Anyway, I’ve since tinkered around with my accidental recipe and added a few more of the afore-mentioned recipe’s herbs and spices, but I’ve mixed them in rather than sprinkled on top. 

These make a great addition to kids’ and parents’ lunch-boxes alike!

Here’s what to do:

Add to the TM bowl and mill 1 minute / speed 9:

• 210g white or brown rice or a combo
• 30g tapioca pearls (or use tapioca flour in the next step)

mix speed 6 / 5 seconds:

• 60g potato (farina) starch – I buy this one at an ethnic supermarket
• 1 tsp baking powder – make your own!
• 1 tsp xanthan gum
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 3/4 teaspoon sea salt
• 2 tbs savoury nutritional yeast flakes – you can purchase these online or in a health food store.  Of course, you can always add grated parmesan cheese instead, if you don’t need to be dairy free.

Now add to the TM bowl and mix speed 6 / 5 seconds – scrape down the sides of the bowl and lid, then set the lid to the locked position and knead on interval speed for 30 seconds:

• 120g water or dairy free milk – make your own nut or coconut milk
• 50g olive oil or melted coconut oil, if you prefer

Tip out onto a silicone baking mat, knead into a ball and then roll out to 0.5mm thickness or so – this is quite easy with the addition of xanthan gum, as it gives it that bit of ‘stretch’.  If you prefer not to use the gum, you could try some psyllium husk instead, but you may need to roll out between two sheets of baking paper instead.  Cut into shapes with a cookie cutter.

Bake for about 15 minutes at 200 degs (190 degs f/forced).  Then leave to cool and allow to ‘crunch up’.

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PS:  I made another faux pas yesterday (I seem to be doing this alot lately!).  I intended to make the biscuits, but without thinking, I added two eggs and ended up with these savoury scones, which is how I came about the biscuit recipe in the first place!  Needless to say, they were yummy and great with soup (or as a topping for beef cobbler) … crunchy on the outside, but oh so soft on the inside …