Digestive Biscuits(cookies) are a perennial favourite in the UK. I don’t know anybody who doesn’t like them. So I thought I would make a version of them which, although not exactly the same certainly come close to what can be bought in the shops, so far as taste is concerned. The texture of the home-made ones are different, due to how fine the producers process their oats I think.
The recipe is very basic, with wholemeal flour, oats, sugar and butter as the staples. Add a little salt, baking powder and milk and that makes a really delicious biscuit that is ideal at any time, particularly with a cup of tea. That is how I always eat them.
The recipe is simple and doesn’t take long to make at all. It will make about 26 3 inch biscuits, though they could be made smaller which would increase the numerical yield.
Digestives are used as the base for cheesecake and are similar in some respects to Graham Crackers that are popular in North America.
Mine turned out very well indeed. They taste wonderful and are perfect for dunking in tea, just as I like.
- 200g(1 1/2 cups) wholemeal flour
- 200g(2 1/2 cups) rolled/rough cut oats
- 200g(14 tbsp) softened unsalted butter
- 150g(3/4 cup) soft light brown sugar( or a mixture of any sugars to that weight)
- 2 tsp baking powder
- 1/4 tsp salt
- 60ml(4 tbsp) milk
- Blitz the oats in a food processor or immersion blender bowl until they are finely ground, but not too fine.
- Place the oats, flour, sugar, baking powder and salt into a large bowl stir with a whisk to mix them all together.
- Add the butter and, using your fingers, rub it into the dry mixture until it is all combined and the mixture is a rough sandy/crumbly mixture.
- Add the milk and use your hands to pull the mixture into a dough, kneading to ensure the moisture is even throughout.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F.
- Line a some baking trays with parchment paper.
- Flour the work surface with wholemeal flour.
- Roll the dough out to a thickness of 1/4 inch/5 cm and use a 3in/7cm cookie cutter to cut out round shapes.
- Place them on the baking tray, about an inch apart, and bake in the oven for 15 minutes.
- When baked remove them from the oven and transfer to a wire rack to cool.