Digestive Biscuits

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This week, I was set a challenge by my lovely friend Anne, over at Three Biscuit Thursday, to bake an improved version of an everyday biscuit that you can buy in the shops. The first suggestion she came up with was Hobnobs, but I have already covered them in my Oatie Cookie post of a few months ago. The next suggestion was for Digestive Biscuits – a traditional biscuit which can be eaten on its own, or as a savoury biscuit with cheese or pate.

Because these are home baked, they don’t contain any of the preservatives that store bought ones would have, and we think they taste nicer.  My son even tried to pinch an extra one from the wire cooling rack this afternoon as he liked them that much!

These quantities make between 20 and 25 biscuits, and they should be kept in an airtight container once cooled.

  • 100g Wholemeal Plain Flour
  • 50g Wheatgerm
  • 50g Oatmeal
  • 50g Light Muscovado Sugar (any soft light brown sugar will do though)
  • A pinch of Salt
  • 1 level tsp Baking Powder
  • 100g Unsalted Butter (cubed and straight from the fridge)
  • 2tbsp Milk

Place the Flour, Wheatgerm, Oatmeal, Sugar, Salt and Baking Powder into a food processor or large bowl.

Pulse the food processor or mix until combined.

Add in the butter.

Pulse the processor until it looks like breadcrumbs.  If you are doing this by hand, gently crumble the butter into the dry ingredients with your fingertips.

Add in the milk, and mix until it comes together in a ball.

Place the dough into a food bag and place in the refrigerator for about 20 minutes to firm up.

Roll out half the dough until the it is about 3mm thick, either between 2 sheets of clingfilm, or on a sheet of Magic Non Stick Liner and under a sheet of clingfilm as I have done.  The dough is quite sticky, but using extra flour would mean that you would end up with overly dry biscuits.

Remove the covering sheet of clingfilm and then cut out biscuits using a 6cm circular pastry cutter.

Gently remove the surrounding dough, and transfer the dough circles using a palette knife to baking trays lined with silicon paper. Don’t worry if they get a little misshapen – this adds to the charm. Re-roll the remaining dough until it is all used up.

Prick the biscuits lightly with a fork, and then bake in a 180degree oven for approximately 15 minutes, turning the trays after about 12 minutes, until they are an even light brown colour.

Leave the biscuits on the baking trays for 5 minutes to cool slightly before placing on a wire rack to cool completely.

Enjoy them plain…..

Or with a coating on one side of melted chocolate! Allow the chocolate to set before serving though!

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One Response to Digestive Biscuits

  1. Pingback: Mascarpone, Ricotta and Cream Cheese Baked Cheesecake | Sarah Bakes

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