First published Nov 2014 on The History Girls
Most readers are probably aware of my scepticism when it comes to the hype surrounding ‘new’ food trends. Food history has taught me that just about everything has been done before and many fashionable ingredients or recipes originate from a peasant background or place of necessity. Teff couldn’t be a better example of this.
Teff is a traditional Ethiopian grain, playing a quiet but crucial role in providing essential minerals, protein and carbohydrate to the region for centuries. It is the main ingredient in the national bread Injera, a fermented, unleavened pancake of a bread made from a sourdough starter. Recently western health food markets have picked up on its gluten free, nutrition packed qualities and are touting it as the next superfood. It has a light toasty flavour reminiscent of cocoa and hazelnuts that works wonderfully well with a cup of tea. So, in recognition of this ancient grain, I have developed a super easy gluten free treat which allows the taste of the Teff to shine. These melt in the mouth biscuits are wonderfully short and not so sweet.
Hazelnut and Teff gluten free biscuits
Makes at least 12 biscuits
175g Teff flour
1 1/2 tablespoon baking powder
Pinch of salt
50g ground roasted hazelnuts
50g light brown sugar
150g butter or margarine
Preheat oven to 180C.
Mix dry ingredients in a large mixing bowl. Rub in the butter to the texture of fine breadcrumbs before bringing together into a ball of dough. If the mixture is too dry add a drop of water.
Cover your work surface with a large sheet of greaseproof paper. Place the dough on the paper and roll out thinly. Cut out small biscuit shapes and place on a non stick baking tray.
Bake for 15 minutes. Leave on the baking tray to cool as they are very fragile when hot.