PAXIMATHI is a type of biscotti. It is common food in Greece and many Greek bakeries all over the world sell this often as a breakfast food with cheese (if it is a savoury paximathi) or as an accompaniment to dip in your coffee (if it is a sweet paximathi). Traditionally a paximathi is dry and hard and was eaten by farmers in Greece in their fields after soaking the hard bread in olive oil to soften it. It was a staple food especially for the poor and even though it is not a staple food any longer, I can assure you most Greeks have these paximathia in their household ready to serve to guests or as a back-up food for when they are on the run!

When visiting Greece you will find they are made in savoury and sweet options. My personal favourite used to be cinnamon (back when I was able to eat wheat). Since my daughter and I have been following a gluten free diet we have been unable eat this delicious paximathi so I decided to try out this recipe idea.

I combined cake mix (I choose Orgran’s Banana Cake Mix) and added plain flour, butter and eggs to create a cookie type dough, shaped it into logs, baked and cut into paximathi slices. The result was perfection! I say this because when my mother (who does not like sweets, biscuits or cakes) grabs a second one and says it is deliciously tasty and really really good, then you know it is really really good! LOL

If you are a coffee addict like me or enjoy your tea then enjoy it whilst dipping it into your cuppa! Caution! Seriously addictive! Enjoy x

Makes: Approx 20

Preparation: 10 minutes

Cooking and Cooling: 1 hour

1 pkt Orgran Banana Cake Mix (525g)

120g gf plain flour

3 small eggs (or egg replacer)

125g butter, melted (or dairy free butter)

  1. Combine all ingredients in a wide bowl and stir with a wooden spoon. Using a hand, kneed the dough for a minute making sure all ingredients are blended well.

  2. Divide mixture in half and shape into two 20cm logs (I used some baking paper to wrap and roll it into a log as the mixture is quite buttery)

  3. Place both logs onto a tray lined with baking paper and place into preheated oven for 30 minutes at 160C fan forced.

  4. Allow to cool for 15 minutes and then cut into 2cm slices.

  5. Arrange back onto the same tray with baking paper and place side up. Bake for a further 10 minutes at 160C fan forced.

  6. Turn off oven and open oven door. Leave the tray in the oven for a further 15 minutes with the door open and oven off. This allows the paximathia to dry without baking them further.

  7. Allow to completely cool before storing in an airtight container.

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