Here is my families recipe for Digestive Biscuits. A biscuit that is just that touch healthier without losing any of the flavour. When I was a child we would always serve them with a slice of cheese and a nice cup of Yorkshire Tea.
Ingredients
2 oz of whole-wheat flour
2 oz medium oatmeal
1 oz soft brown sugar
¼ tsp bicarbonate of soda
Small pinch of salt
2 oz cold butter – diced
½ to 1 tbsp whole milk
Method
Lightly grease a baking tray
Pre-heat the oven to 150 degrees Celsius or gas mark 4
Cut two large pieces of cling film
Sift together all of the dry ingredients (return the bran from the whole wheat flour to the bowl), rub in the butter to a breadcrumb like texture. Add sufficient milk to create a moist pastry like consistency, cover with cling film and refrigerate for 30 minutes
It is important to roll this dough out between two sheets of cling film as it is quite delicate – should be about 3 mm thick. Cut out with a plain biscuit cutter and transfer the biscuits onto the prepared baking tray using a palette knife
Place in a pre-heated oven for about 20 minutes, or until light golden brown – they must also be firm to the touch
Remove from the oven and leave to rest on the baking tray for five minutes before transferring onto a wire rack
These biscuits will keep for 2 days in an airtight tin
These are nice coated with chocolate ganache made with equal parts of dark chocolate and double cream