(for 25/30 biscuits)
Using a good mixer, mix the peas and almonds until you have a fine mixture. Then, sieve the flour to remove any lumps. In a bowl, combine the flour mix with the spelt flour, add 1/2 teaspoon of bak-ing powder, the sugar, the grated rind of the lemon and the corn oil. Begin kneading with your hands and then add the egg. If, at this stage, the dough looks too stiff and hard to work, add a drop of wa-ter. Knead it all together until you have a smooth, even dough. Wrap it in cling film and let is rest in the fridge for 30 minutes. Once the dough has rested, roll it out until it’s 3-4mm thick and use your preferred cutter to make the biscuit shapes. Place them on a baking tray lined with baking paper. Bake them at 180° (in a pre-heated oven) for 15-20 minutes. The biscuits will keep well in an air-tight storage tin for up to 15 days.
The thought of making biscuits with pea flour may seem bizarre, but once you’ve put that thought out of your mind, you’ll be astonished with the results and happy you made the decision to do so.
Once you try these biscuits, you’ll be impressed: they are both crispy and crunchy and great for soaking in your breakfast milk! It’s a healthy, alternative way to use peas.