12 January 2011

Digestive Biscuits

Have you got a favourite every day biscuit? Excluding seasonal delights such as the many types of Christmas cookies, my best beloved are ginger nuts and digestives. The latter are incredibly versatile, I particularly love them with goat's cream cheese and slices of pear. Or plain as a snack.
The following recipe comes from Hugh Fearnley-Whittingstall's "River Cottage - every day". Adjust the sweetness according to taste, and try out different types of flour. The biscuits in the picture were made with whole grain wheat flour but spelt works equally as well.

I don't bother buying oatmeal as I always keep jumbo oats in my store cupboard. I blitz them in the mixer, sometimes finely, sometimes not. For the above lot I preferred a coarser texture so ground only some of the oats, leaving about a quarter whole. 

250 g wholemeal flour (e.g. wheat, spelt)
250 g butter
250 g oatmeal
75-125 muscovado sugar
2 tsp salt
2 tsp baking powder
a little milk

Rub the butter into the flour until you have fine crumbs (as for short crust pastry). Add the remaining ingredients save for the milk; 75 g sugar will give you a mellow biscuit with only a hint of sweetness, adjust to taste. Mix well and add just enough milk to bind the dough. Press into a flat disk and leave to rest in the fridge for at least half an hour. 

Preheat the oven to 180 C. Roll out the dough between to sheets of baking paper and cut out biscuits. Place on a lined baking tray, and depending on the thickness of your biscuits, bake for 10-20 minutes until they are starting to brown at the edges. You can see that mine are quick thick, they took about 20 minutes to bake. Leave to cool on the tray for a little while, then transfer to a cooling rack.

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