Digestive biscuits

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So apparently digestives were made as an aid to digestion. Huh, the ones in the shop don’t do that as far as I can tell.

I wanted to make digestive biscuits for a little while and I have no reason why.So after researching recipes and seeing that they were all vaguely the same I gave it a go.

I ended up using Gary Rhodes recipe. I cut my digestives so thick that they ended up looking more like an oatcakes, which was no problem for me. The whole thing that kind of bugged me was that it tasted just like the oat and raisin biscuits without the raisins and the sweetness. Although considering the similarities of the ingredients I should of clocked.

This recipes has far too little sugar in my humble opinion but since my intention for them is to the be base of the cheesecake in my next post they will do. I could never eat them by themselves.

The upside these are quick to make and take one bowl.

To improve the biscuits I would add 50g more sugar, or a tablespoon or two of golden sugar and potentially some raisins or chocolate chips or do as some say and cover the whole lot in melted chocolate! Granted this doesn’t really make it a digestive any-more but it would be a cracking biscuit.

.digestive

Ingredients 

  • 4oz/100g wholewheat flour
  • 4oz/100g medium oatmeal
  • 2oz/50g soft brown or caster sugar
  • 1teaspoon baking powder or ½ teaspoon of bicarbonate of soda
  • pinch of salt
  • 4oz/100g butter or margarine
  • 1-2 tablespoons milk

So above is a snapshot of my mixing bowl.

Method

Put all the dry ingredients in a bowl. Rub in the butter to make breadcrumbs and in 4 tablespoons of milk. Until it forms a crumbly dough.

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This is what my dough looked like after I added in the milk. I simply put these in cling film and left them in the fridge to firm up a little.

According to Gary 15 minutes is long enough for the dough to be stable enough to roll and cut.

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Bake in oven for 15- 20 minutes at 180.

Unless yours was as fat as mine then leave it in for another 5-10ish until edges are brown.

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