Digestive Biscuits

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By Darren Purchese

A really versatile allrounder, probably more savoury than sweet (although they are delicious dipped in milk chocolate). Serve these old school bikkies with a sharp crumbly cloth bound cheddar and a slice of apple.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

0

Portions

28
pieces

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Ingredients

Servings

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300g wholemeal flour
100g plain flour
100g oatmeal, fine
10g baking powder
2g salt
45g soft light brown sugar
200g unsalted butter, cold diced
120 ml full cream milk
1

Add the flours, oatmeal, baking powder, salt and sugar to a mixing bowl. Add the butter to the bowl and use your fingertips to mix well until you have a fine sandy texture. Add the milk and mix well to form a dough. Roll the dough in between two sheets of baking paper to a thickness of 3 mm. Rest the dough in the fridge for 30 minutes and then remove from the fridge and remove the top sheet of paper. Lightly flour a work surface and invert the pastry before removing the remaining sheet of baking paper. Use a fork or docker to prick holes in the pastry before using a round 75 mm diameter cutter to cut out biscuits. Place the biscuits onto a baking tray lined with paper. You can re roll the excess dough one or two more times but make sure you rest the dough before cutting out new biscuit shapes.

 

2

Preheat the oven to 160C fan forced or 180C and bake the biscuits for 12-16 minutes or until lightly golden brown and cooked through. Remove from the oven and leave to cookies to cool.

 

 

1
0 hours 0 minutes

Add the flours, oatmeal, baking powder, salt and sugar to a mixing bowl. Add the butter to the bowl and use your fingertips to mix well until you have a fine sandy texture. Add the milk and mix well to form a dough. Roll the dough in between two sheets of baking paper to a thickness of 3 mm. Rest the dough in the fridge for 30 minutes and then remove from the fridge and remove the top sheet of paper. Lightly flour a work surface and invert the pastry before removing the remaining sheet of baking paper. Use a fork or docker to prick holes in the pastry before using a round 75 mm diameter cutter to cut out biscuits. Place the biscuits onto a baking tray lined with paper. You can re roll the excess dough one or two more times but make sure you rest the dough before cutting out new biscuit shapes.

2
0 hours 0 minutes

Preheat the oven to 160C fan forced or 180C and bake the biscuits for 12-16 minutes or until lightly golden brown and cooked through. Remove from the oven and leave to cookies to cool.

 

Recipe Tags cheese, nostalgia, wholemeal