digestive biscuits
Crafting homemade digestive biscuits delivers a satisfying experience. These wholemeal biscuits offer subtle sweetness and a uniquely crumbly yet firm texture.
Ingredients
- 200g whole wheat flour
- 100g unsalted butter, cold and cubed
- 50g light brown sugar
- approx. 3-4 tbsp milk
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, light brown sugar, baking soda, and salt.
- Add the cold, cubed unsalted butter to the dry mixture and cut in until it resembles coarse breadcrumbs.
- Gradually add milk, one tablespoon at a time, mixing until a shaggy dough forms.
- Flatten the dough into a disc, wrap in plastic film, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
- Roll out the chilled dough to a thickness of approximately 3-4 mm and cut out biscuits.
- Dock each biscuit with a fork to prevent puffing during baking.
- Bake for 12-15 minutes until golden brown, then cool on a wire rack.
Notes
Ensure to use cold ingredients to maintain a tender texture. Store in an airtight container at room temperature.