Digestive Biscuits
Has there ever been a less attractive biscuit name? Terrific bikkie, terrible title. I’ve messed around with ‘digestives’ for years and this is my humble offering, as close to a bought one as I could make it, all crisp and crumble. This is a biscuit designed to make you happy, whatever you’re called. This bikkie is particularly delightful topped with a small teaspoon of lemon curd. Just saying.
Makes approx. 24 biscuits.
Ingredients 7
130 g oats
200 g wholemeal plain flour, plus extra for dusting
1⁄2 tsp bicarbonate of soda
1⁄2 tsp salt
80 g brown sugar
150 g butter, cold, cubed
80 ml full-cream milk
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Method 7
Preheat the oven to 170°C (340°F) and line a baking tray with baking paper.
Blitz the in a food processor until they’re fine. Add the , , and and blitz briefly to mix.
Add the and pulse until it resembles breadcrumbs. Add the and pulse until it comes together. Wrap in plastic or wax wrap and rest in the fridge for half an hour.
Roll out thinly on a floured surface until the dough is about 5 mm (1/4 in) thick.
Cut out the biscuits with a cookie cutter and place them on the lined baking tray.
Bake for about 12 minutes, or until the edges turn golden.
These biscuits will keep in an airtight container for about 3 weeks.
Buena Vista Farm's tips
I make these in a food processor. If you don’t have one, you’ll need to grind up the oats in a mortar and pestle and then rub the butter into the dry ingredients with your hands. Add the milk last and, once the dough is mixed, rest in the fridge and then roll out and bake as per the instructions.
