Digestive biscuits are the perfect little companions for afternoon tea or as a snack in the office, making them a great little gift when wrapped up in brown paper and twine. They were shared with us by Sophia Handschuh from Thermomix Baking Blogger, originally featured in her book Homebaked. They will also make an absolutely awesome cheesecake base. The texture is perfectly crumbly and chewy thanks to the oatmeal.
Recipe Tester Feedback: "Wasn't sure about this recipe but was really surprised that it tasted really good! My 4 year old loved it. Cooking another batch this week. It's a winner!" - Samantha
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes
Cooking Time 10 minutes
Can be frozen
- plain flour - 150g, wholemeal
- oatmeal - 150g
- oat bran - 5g
- sea salt - 1/4 tsp
- baking powder - 1 tsp
- muscovado sugar - 75g, dark or brown sugar
- butter - 150g, unsalted
- milk - 3 Tbsp
- Place the wholemeal flour (150g), oatmeal (150g), oat bran (5g), salt (1/4 tsp), baking powder (1 tsp), sugar (75g), butter (150g) and milk (3 Tbsp) in the bowl. Mix Speed 6 / 20 seconds.
- Roll into a ball and wrap in clingfilm. Chill for 30 minutes.
- Preheat the oven to 190C. Line a large baking tray with baking paper.
- Place the dough between two sheets of baking paper and roll out to 5mm thickness. Cut out circles with a 7.5cm diameter cookie cutter.
- Place on the prepared tray.
- Bake in the oven for 10 minutes, rotating the tray after 5 minutes.
- Transfer onto a wire cooling rack and leave to cool.