First of all, I made a jelly from sumac and crabapples. This was pretty simple. I used 1 cup of each ingredient: crabapples, sumac berries, sugar and water. I cooked the fruit together in the water, covered, till all were soft. After straining it through a cheesecloth-lined sieve, I added the sugar and cooked until it thickened enough. With all the pectin from the crabapples, this is not a problem. Rather, be careful not to overcook it. I find the best method is to take a small sample, put it in saucer and if it thickens as it cools it is ready.
Then I needed something to taste this jelly with, so I came up with this tea biscuit recipe as the first in my experiments in baking with jerusalem artichoke flour. The artichoke flour is pretty concentrated, so you don’t need much. I did not add sugar so that I could use these with sweet jams and jellies, and also with savoury. It was equally good with the jelly and with pesto (I used dandelion pesto I made last spring) with some parmesan on top. It is a light biscuit, and not as dry as many of the gluten-free ones I have tried. It was enough of a success that I have made it a few times since.
Jerusalem Artichoke Tea biscuits
2 Tbsp jerusalem artichoke flour
1/3 cup tapioca starch
2/3 cup rice flour
1/2 tsp guar gum
1/2 tsp salt
1 1/2 tsp baking powder
3 Tbsp oil
2 Tbsp milk (or almond milk)
Mix the egg and oil together and add to the dry ingredients. Mix just until blended. Spoon out the batter, flatten slightly, place in a baking dish and bake at 350 for 20 min. This recipe makes 6 biscuits. This recipe can be doubled.