Exseedingly Twisted

These tasty little morsels are not really a Decadent Alternatives Original but they are based on our Plainly Twisted biscuit.  

Ingredients

125 g Besan flour

75 g Potato starch

75 g Maize starch

63 g Oil 

3/4 tsp Salt

2 tsp Chia seeds

2 tsp Poppy seeds

2 tsp Sesame seeds

85 g Water

 

Method

Turn the oven on to 140 C.

Line 2 trays with baking paper.

Thermomix

Place all ingredients in the TM bowl & process for 1 min on speed 4. Ensure all ingredients are incorporated. The mixture should look like little balls. It requires kneading with your hands to come together as a dough. 

Stand Mixer or By hand

Mix together the dry ingredients. I used the flat beater on my Kitchen Aid.

Add in the warm water & oil.

Mix until it comes together as a dough. If it has formed little balls & has not come together as a dough transfer it to a pastry mat/clean work surface. 

Both methods

Prepare a clean work surface (pastry mat) & knead the dough. Kneading the dough makes it easier to roll out. 

Divide the dough into quarters take one & cover the remaining 3 to stop them from drying out.

Roll out the dough between two sheets of baking paper. To ensure the dough is an even thickness follow this tip. Find two spacers that are approximately 1 - 2 mm. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the spacers, however, when the dough is the same thickness as the spacer it will. At this stage the dough should be all the same thickness.

Cut out the dough with pastry cutters & transfer the cut shapes to the lined baking tray. I used a 48 mm round cutter. The scrapes of dough can be incorporated into the next lot of dough to be rolled out. The crisps do not expand a great deal this means that the dough shapes can be placed close to each other. 

Repeat the rolling & cutting with the remaining dough. 

Transfer trays to the oven & bake for approximately 30 - 40 mins. The length of time required to bake the Exseedingly Twisted crisps will depend on the thickness of the dough & your oven. I baked these for ~40 mins & turned the trays halfway through baking. The number of crisps made will depend on the thickness of the dough & the size of the cutter.

These Exseedingly Twisted biscuits are designed to be crisp. If after 40 mins they still contain moisture give them an extra ~10 mins then turn the oven off & leave the trays in there. 

******DO NOT EAT THE RAW DOUGH******

the besan flour makes the dough taste awful