Is it possible to make good-tasting biscuits and wafers without sugar, seed oils or refined wheat?
For what purpose
Yes. Run dried fruit through a grinder several, several times or buy no-sugar-added fig/raisin/date paste/s.Use the hot water method to make dough from butter-crumbed (or ghee) extra fine whole wheat flour.Roll it flat.Roll around a log of fruit paste.Bake.Cool. Slice.Consume. This is the most ancient sweet/pastry still eaten today, popular with early Egyptians, around 2600BC.The modern fig roll is a direct descendant, but sweetened with sugar and processed with oil.
It can be done without seed oils but without sugar and refined wheat probably not.
>>21952696Wrong. See >>21952695
Yes idiot. Sugar - artifical or pure glucose sweetener. Seed oil - olive, butter, lard. Refined wheat - any other flour, you don't need gluten for unleavened things. Pure glucose - no glycation with portion control.
>>21952713>artificial sweetenersOP said good tasting.
No, it is simply impossible.
>>21952647Depends on how restrictive your definition of sugar is. Are dried fruits or honey okay?
>>21952647>Sugary fruits and stuff>Butter>Whole wheatIt's more expensive and, in the case of whole wheat, doesn't taste as good.
>>21952702>"without sugar">dried fruitThat's fucking sugar, man.
>>21952774Yeah, and milk is sugar, too, then.>>21952758>whole wheat doesn't taste as good.It can! The reason WW almost always results in horrid cookery is because people treat it like a stand-in for white flour and that will inevitably result in shitty, gritty, awful food. Look, WW does have limitations, sure, but pastry is absolutely not one of them so long as you use the right technique. That's specifically why I said to use the hot water method in >>21952695. White flour based butter pastry will general be soft regardless but whole wheat flour will need to rely on starch gelatinisation to achieve a softer dough and overcome the dryness of the fiber. It's basically the same reason tangzhong water roux works so well to give white flour bread dough an otherwise unachievable spring and rise. Whole wheat is fine. You just have to adjust your methodology because you're using a different ingredient. You wouldn't cook a chicken breast exactly how you'd cook a thigh, would you? Same dealie. Same origin, different way to handle it. Using the hot water method, you can get perfectly good pastry with whole wheat flour.
>>21952969I like whole wheat and even prefer it over white flour except it never seemed to work as well for cookies.Also whole wheat can go rancid and taste awful while white flour doesn't really go rancid since the fat was removed.
>>21952981>Also whole wheat can go rancid and taste awful while white flour doesn't really go rancid since the fat was removed.Absolutely true and I was going to say so but decided not to. Yeah, WW flour really needs to get used quickly. And for cookies, don't treat it like typical drop cookie dough. It absolutely needs to be made with the hot water method. I can't stress that enough. It's legit the reason why most whole wheat stuff tastes like ass: people don't know to do the hot water method. If you're unfamiliar, you just use boiling water to make the dough. That's it. There's nothing more to it. The result will be a very soft dough that's unlikely to have a gritty texture, especially not if you use superfine flour, like Indian stuff (atta flour).If you've ever had hot water cornbread, that's exactly why HWCb is so smooth but typical cornbread made with the exact same cornmeal will always be a little gritty.
>>21952647>without sugarsno>without refined oilsyes easily replacable by butter or shortening>refine wheatmaybe
>>21953010Yeah I've made hot water cornbread. I did high hydration whole wheat doughs for bread with slow rises that turned out really well, they didn't need the hot water method. But if you're adding that to a cookie then you're basically making little cakes which is fine but still can't quite compare to a dense white flour cookie in some ways especially if you want something like crispy shortbread.
>>21953016Well, the old Fig Newton slogan used to be "a cookie is just a cookie but a newton is fruit and cake!" so yeah, I guess calling it cake is accurate.
>>21952647there is a face in that cookie........
>>21952647>seed oilsStop the fear mongering
