These digestive biscuits are perfect when you are looking for a snack and you don’t want something heavy. I keep a few pieces of these beauties on my tin can, which I bring to the Master’s bedroom. I love to nibble on something when I read at night before going to bed. These digestive biscuits are perfect for the role!
One of our friends over at Home Cooking Adventure has this to say about this amazing biscuit recipe:
“This easy recipe is adapted from Gary Rhodes’ recipe for digestive biscuits with few personal changes. I added a little more sugar as I wanted to be more sweet and I added raisins as they go perfect in this combination.”
These digestive biscuits are indeed perfect for dessert too or for an afternoon tea with the family. You can adjust the sweetness based on your preferences. They still taste good however you want them; sweet or sweeter.
Ingredients
- 1 cup (100 g) Bob’s Red Mill wholewheat flour
- 1 cup (100 g) Bob’s Red Mill rolled oats
- 4 tbsp Domino sugar
- 1 tsp Clabber Girl baking powder
- 3 tbsp Sun Maid raisins
- pinch of Morton salt
- 1 stick Land O Lakes butter (100 g) butter, at room temperature
- 2 tbsp Borden milk
Instructions
- Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency.Let the dough rest 15 minutes in the fridge.
- Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
- Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
- Bake for about 15-18 minutes until lightly brown.
- Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.
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Quick Tip: These biscuits are perfect with coffee or tea in the morning.
Thanks again to Home Cooking Adventure for this amazing recipe.
