Peppermint Brutti Biscott
Chef Craig Chasky’s Peppermint Brutti Biscott
Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.
Serves 12 to 24
4 cups organic Flour of choice
4 Free Range Cookies
1 TBS baking Powder
Pinch sea salt
1/2 cup Chocolate chips
1/2 cup nuts of choice
Or substitute Raisins ( if you have a nut allergy)
1 1/2 cup Sunflower oil-stir in 3 drops Peppermint oil– set aside
Preheat oven to 350 f
In a mixing bowl mix all dry ingredient well- set aside.
In another bowl mix all wet ingredients .
Combine both wet and dry.
Mix and knead till a uniform ball forms.
On a non stick sheet pan.
Spray a non stick spray lightly.
Form a loaf 1 1/2 inch thick.
Bake for 17 minutes.
Remove and cool on baking rack.
Once cooled slice loaf into 1 inch thick slices place 1/2 inch apart on sheet pan.
And rebake for 10 minutes.
Remove from oven and allow to cool.
Serve with favorite hot beverage
” Serve it up and Fortify Oneself”