Soft-Crusty-Bread Cookies


Homemade biscuits

Most biscuits in supermarkets taste good. Yet, they are far from being healthy food. They are made from white wheat flour (refined flour). Interestingly, refined flour is linked to diseases such as diabetes, colony cancer, heart diseases, obesity, etc. However, for some reasons, most people consume refined flour almost every day and usually without being conscious of its impact on their health. In fact, it is very interesting that, while  humans consume mammoth quantities of refined flour, several pests such as cockroaches and insects die after having consumed refined flour. It behaves like an insecticide.  Yet, most people like it.

I recommend going back to the roots–eating whole wheat flour such as wheat-brown-bread flour. You can make biscuits out of brown bread flour, which taste extremely great, and they are very nutritious. I call my recipe below as soft-crusty-bread cookies. These cookies are not only soft, but crusty, which gives a soft touch on the gums and tongue.


  • 10 tablespoons of wheat-brown-bread flour
  • 40 grams of margarine
  • 1/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 2 eggs
  • 2 tablespoons of milk/water (optional)


  1. Sieve flour, and put back the bran into the flour
  2. Put flour into a mixing bowl
  3. Add salt, sugar, and margarine
  4. Rub margarine into the flour until it is completely fine
  5. Break the eggs into a cup and beat them
  6. Make a hole in the centre of the flour
  7. Pour the beaten eggs in the centre of the flour (leave 1 tablespoon of beaten eggs in the cup for brushing the biscuits before baking them)
  8. Mixed the eggs and flour into a fine dough for 10 minutes
  9. If some flour is still not yet mixed, but the beaten eggs are completely saturated within the four mixture, add 1 tablespoon of milk or water. If that is not enough, add another teaspoon. This means that the eggs, where two small or the flour spoons where too full. Thus, there must have been some little imbalance with the measurements of ingredients.
  10. Put the dough into the freezer (at least 5 to 10 minutes) until it is very cold, but not icy
  11. Take the dough out of the freezer, and spread it on the chopping board and using the rolling-pin flatten the dough according to the thickness, which you want.
  12. Cut the dough into shapeless sizes using a pallet knife.
  13. Spread the pieces into a baking tin
  14. Brush the top of the biscuits with 1 tablespoon of the beaten eggs, which you reserved earlier
  15. Bake at 180 degrees celsius for about 5 minutes

**Serve three people or the biscuits are all yours for three days**


@chipo muponisi 2012

Homemade brown bread biscuits (1)

@ chipo muponisi 2012

Homemade brown bread biscuits (2)












@ Chipo Muponisi, unedited post


5 comments on “Soft-Crusty-Bread Cookies

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