How to make
I boiled about 2.5 oz (70 g) of raw wheat, until it becomes nice and soft and swells. Strain it and leave it to cool and dry. The weight, after it is boiled, increases to 4 - 4.2 oz (100 - 120 g), due to the fact that it is soaked and the volume of the grain has tripled (at least with the wheat I use it works like that).
Once you have it ready, start with the biscuits:
Grind the raisins and 2.5 oz (70 g) of the wheat in a blender and then beat with the egg and butter.
Add the flour, brown sugar, vanilla, coconut flakes, pinch of salt, baking powder and oats (also ground).
Mix, until you get a homogeneous soft biscuit dough. Sometimes it is thinner if the wheat has absorbed more or the egg has been larger. In that case, I thicken with almond flour - a spoonful or two. In any case, the dough must be soft and shaped with greased hands, so that it does not stick.
Scoop small portions and form a ball, then flatten it and place a teaspoon of the remaining wheat, by placing it all over the surface of the biscuit and pressing it to stick. Sprinkle with coconut flakes.
Place the biscuits on a tray lined with baking paper or a silicone mat. Leave some space between them.
Bake at 340°F (170°C) in a preheated oven, until the biscuits aquire an appetizing color - about 20 minutes. It depends on their thickness and size.
The final result also depends on this - if they are thin, they will become wonderfully crunchy. If they are thicker, then the inside remains soft and crumbly and the edges are crunchy.
It is important to leave them in the tray for 20 minutes and then arrange them on a wire rack, until they cool completely and set.
The biscuits with wheat are ready.
