Ready in 45 minutes
Divide dough into 1-cup amounts and wrap tightly in plastic wrap, then in foil. Blisscuit dough can be frozen for up to 2 months. This way you can defrost a cup at a time and bake fresh Blisscuits whenever you like.
Blisscuit variations for 1 cup of basic Blisscuit dough:
Lemon Poppy Seed Blisscut: Add 1 tbl freshly squeezed lemon juice; 2 tsp finely grated lemon zest; 2 tsp poppy seeds
Chocolate Blisscuit: Add 3 tbl unsweetened cocoa powder; 1 tbl coconut oil; 1/8 sea salt
Savory Cheese Blisscuit: Add 2 tbl organic goat cheese; 1/4 tsp sea salt; 1/4 freshly ground black pepper
Adding a small amount of cream cheese, mascarpone, ricotta or neufatchel cheese (1-2 tbl per cup of dough) will strengthen it enough to make a crust or crackers.
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1. Preheat oven to 300 F. Cover two large baking sheets with parchment paper and set aside.
2. Place all dry ingredients in a large bowl and mix together well. In a medium bowl whisk together coconut oil, egg whites, and vanilla and almond extracts. Pour wet ingredients into dry and mix together well.
3. Roll out dough to 1/4 inch thick and cut into 2 inch squares. Or form into 2-inch patties, 1/4 inch thick, with your hands. Place on prepared baking sheets and bake until golden, 15 to 20 minutes.
4. Let cool before storing in an airtight container for up to 4 days or freeze for up to a month.
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