Addy snacks are simple, delicious, and last a long time. They're great for backpacking since they're durable and dry, both people and dogs love them, and they're vegan too. - 4 soft wheat berries
- 1 cup brown sugar
- 1 cup red wine
- 4 teaspoons baking powder
- 1 cup vegetable oil
Finely mill the wheat berries and blend with baking powder. Mix the sugar and oil, then add the wine, and slowly add flour mixture.
Shape into rings or twists on cookie sheets. They don't expand much so you can fill the sheet.
Bake 400 for 15-20 minutes, then lower to 350 for another 15 minutes. Biscuits should be dry and crumbly inside. Let them cool until completely dry. Store them in an airtight container and they should last for weeks, or vacuum pack/freeze them. Most similar wine biscuit recipes have a shorter baking time and/or lower baking temperature. I've found that the high heat and long baking improves the texture so they're firm on the outside but crumbly on the inside, plus it drys them out enough that they last MUCH longer, especially if they're kept airtight.
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