Wednesday, 12 October 2011

Bean Biscuits (Semi-Healthy Scones)

I stumbled across this recipe today while looking for a dip recipe so I could use up my dry kidney beans in the cupboard. This is a super easy (and semi-healthy) recipe for scones. They taste great & you'd never know that they use kidney beans as one of the key ingredients! They also use some wholemeal flour which is great and a lot less butter than standard scones I believe.
1 1/2 cups all-purpose flour
1/2 cup wholemeal/whole wheat flour
4tsps baking powder
1tbsn granulated sugar (I used raw as it's much better for you)
1/2 tsp salt
75g butter
You can use margarine but it's not good for you :)
1cup cooked kidney beans either white or red
(I soak mine overnight or all day, tip out the water and then boil them until slightly soft, but you may have other methods)
2/3 cup milk

Sift all-purpose flour and baking powder and then stir all dry ingredients into a mixing bowl. Cut in butter until the mixture resembles crumbs. In a food processor or blender, puree the beans with the milk OR mash the beans & stir in the milk. Stir the mixture into the dry ingredients all at once to make a light, soft dough. Turn out onto a lightly floured board, sprinkle with flour & knead for about 20 seconds. Shape biscuits as you would scones by rolling (1-2cm thick), patting and cutting dough into squares (makes about 16 if doing squares) or triangle shapes or I just used a cookie cutter to make pretty heart patterns & made a lot more pieces by doing it this way. Bake at 180 degrees Celcius (or just under) for about 12 to 15 minutes or until golden brown. I also brushed the tops of mine with milk before cooking. If making these again, I would probably add a small amount of Parmesan cheese & perhaps some parsley or herbs.