traditional-irish

Homemade Digestive Biscuits

March 09

They may not be the most exotic biscuits in the world but there’s nothing quite like the semi-sweet, slightly salty whole wheat flavour of a good ol’ digestive. Learn how to make your own and avoid the nasty additives often found in the shop-bought variety.

45 mins
Serves 6

Method

Preheat oven to 180ºC/350°F/Gas mark 4. Line a baking tray/cookie sheet with parchment paper.
Combine the flour, baking powder, salt and sugar in a mixing bowl and mix to combine the ingredients.
Quickly, working with your fingertips or a blender, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough.
Turn out on a floured surface and roll to form a smooth dough.
Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional dough.
Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.
TOP TIP
Store in an airtight container for up to 4 days.

1 ⅔ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon sea salt

¾ cup confectioner’s sugar

1 stick plus 1 tbsp cold butter, cubed

¼ cup milk

225g whole wheat flour

1 teaspoon baking powder

½ teaspoon sea salt

90g icing sugar

120g cold butter, cubed

60ml milk

You'll Need

Baking tray

Parchment paper

Large mixing bowl

Rolling pin

If you make this recipe, be sure to tag your photo #DonalSkehan

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