The French word biscuit is widely used for any bise size cake of any kind, thus is often incorrectly as literally, a biscuit is a preparation that have been baked twice (bis = twice and cuit = cooked).
Actually, the origin of biscuits is very old. It comes from the Middle Ages where it was necessary to find solutions for long preservation of food in order to feed seames during long boat trips. Many boats went from France to Newfoundlands on the East Canadian coast from 16th to 20th century to fish cod. Fish was salted. And the boat crew needed to be feed and here came the technique of baking twice sweet preparations made of egg and flour so that they could be kept for long weeks without deteriorating.
This recipe is typically a biscuit because it is cooked a first time and, cut and baked again for it to dry and bake evenly. They get a great crunchy texture, a bit like a cracker. Homemade rusks, very tasty with orange zests and nutmeg. You can choose to change nutmeg for cinnamon. And so quick and easy to make.
Oatmeal and Orange Biscuits
Combine all ingredients (after grounding oatmeal flakes) and bake twice with 5-10 minutes rest in between.
Portions: 8 shares
Bon appétit !
A recipe inspired by the English cuisine of the National Trust.