HOMEMADE DIGESTIVES

Another great biscuit for ‘dunking” into your cuppa.  Easy recipe, stores well and holds up the test for the mighty dunk. Can ice with chocolate if feeling the need for a bit more decadence. 

Skill - easy 

Makes 24

Ingredients

200g wholemeal flour

130g oats (fine/medium)

150g butter, cold, cubed butter

⅛ tsp salt

½ tsp baking soda

70g brown sugar

2 ½ Tbsp milk (dairy or plant based)

Method

In a large bowl, add the flour, oats and butter.

Rub in the butter with your fingertips until you have a bread-crumb consistency.

Add the salt, baking soda and sugar and mix to combine.

Add 2 tablespoons of milk and bring the dough together with your hands.  It might take a bit of work to get it to hold together, if it is holding but a little bit crumbly around the edges, add ½ tablespoon milk and it should hold together.  If not, add a drop or two more.

Place the dough in between two pieces of baking paper. Lightly dusted with wholemeal flour.

Roll the dough between the paper until you get it to 1 cm thick.  Using a 5cm round cutter (approx) cut out as many rounds as possible  and place onto a baking tray lined with baking paper, re-roll the remaining pastry and roll as above and cut out remaining rounds.

I like to decorate the top of the digestives either with the tip of the fork or blade of a blunt knife. 

Put into the fridge to chill for 30 minutes.

Preheat the oven 170C

Bake the chilled biscuits for 18-20 minutes or until the edges turn lightly golden.

Cool completely before eating.