Biscuit (or rusk, biscottis) with no dairy product, nor fat. And gluten free. Biscuit means baked twice to be stored longer. Here nicely flavoured with orange and nutmeg or cinnamon. Ideal for afternoon tea or breakfast. Quick and easy.
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 has 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 seamen 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 zest 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.
2pinchesnutmeg or cinnamon according to your taste
Preheat your oven to 185 °C.
Using a blender, reduce the 125gr of oatmeal into powder.
Then using a zester or grater (like the microplane grater), finely zest the orange zest.
Combine dry powders: flour, sugar, oatmeal powder, nutmeg or cinnamon, pinch of salt and baking powder. Add orange zests. Beat and add eggs. Mix well to get an homogeneous batter.
Place a sheet of parchment paper on your oven tray. Put the dough in the shape of your choice, with a layer not too thick (about 1 to 1.5 cm thick). Sprinkle with the remaining 2 tablespoons of oatmeal and press a little so that oatmeal stick to the dough. Bake for 15 minutes at 185°C until you get a light golden brown color.
Take out of the oven and let it rest and cool down for 5 to 10 minutes.
Then cut strips 1 cm wide (or the shape of your choice) and bake again for 5 minutes. You can put them on the side and turn them over so they cook evenly on each sides.
After baking, wait until biscottis are cold before putting them in a closed container, this way biscottis can be stored for up to 2 weeks.
Bonjour! Welcome in My Parisian Kitchen I share here quick and easy French homecooking recipes and more traditionnal or festive ones. And give you information on French gastronomy and art de vivre to tell you stories behing French dishes and traditions.
Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.
Essential Website Cookies
These cookies are strictly necessary to provide you with services available through our website and to use some of its features.
We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Due to security reasons we are not able to show or modify cookies from other domains. You can check these in your browser security settings.
Google Analytics Cookies
These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience.
If you do not want that we track your visit to our site you can disable tracking in your browser here:
Other external services
We also use different external services like Google Webfonts, Google Maps, and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.
Google Webfont Settings:
Google Map Settings:
Google reCaptcha Settings:
Vimeo and Youtube video embeds:
The following cookies are also needed - You can choose if you want to allow them: