Digestive Biscuits

King Arthur Flour

http://www.kingarthurflour.com/recipes/king-arthurs-english-digestive-biscuits-recipe

(try adding a half teaspoon of salt?)

Ingredients

• • 57g White AP Flour

  • 170g Whole Wheat Flour (preferably Red Fife)

  • 1 teaspoon baking powder

  • 113g unsalted butter, at room temperature

  • 85g sugar

  • 57g cold milk

Instructions

• 1. Preheat your oven to 350°F. Lightly grease a couple of baking sheets, or line them with silpat / parchment.

  2. Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough. Gently and briefly knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.)

  3. Roll the dough out to a bit more than 1/8" thick, and cut into any desired shape. Traditionally, these "biscuits" are round and about 2 1/2" in diameter.

  4. Place the cutout cookies on the prepared baking sheets. Prick them all over with a fork, and bake until pale gold, between 15 and 20 minutes.

  5. Remove the cookies from the oven, and cool right on the pan. Store airtight at room temperature for up to a week; freeze for longer storage

Felicity Cloake

(makes 10)

Ingredients:

• • 170g wholemeal flour

  • 170g medium oatmeal

  • 150g cold butter, diced or grated

  • 1/2 tsp bicarbonate of soda

  • 55g dark muscovado sugar

  • 1/2 tsp salt

  • 2-3tbsp milk

  • 150g chocolate (optional)

Method:

• 1. Sift together the flour and oatmeal in a food processor or large mixing bowl, then rub in the butter until it looks a bit like breadcrumbs.

  2. Stir in the bicarb, sugar and salt, then add just enough milk to bring it together into a coherent dough that will hold together well. 

  3. Flatten into a disc, wrap in clingfilm and chill for 30 minutes.

  4. Preheat the oven to 170C (fan) and line two baking trays with baking parchment.

  5. Roll the dough out between two sheets of clingfilm, or on a very lightly floured work surface, until about 4mm thick, then cut out your biscuits.

  6. Arrange, spaced out on the trays, and decorate with a fork, skewer or cocktail stick.

  7. Bake for 12-15 minutes until golden (12 if you prefer them soft, 15 for a crisper finish), then cool on the tray for 5 minutes before transferring to a rack to crisp up.

  8. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water.

  9. Once the biscuits are cool, carefully dunk one side of each into the chocolate to coat, and set back on the rack to dry – you can repeat this process several times to build up the layers.