English Digestive Biscuits

This classic biscuits were produced in the late 19th century when they were created to increase fiber in people’s diet. They are delicious with a cup of tea or coffee and excellent to use crumbled and mixed with butter as a base for sweet cheesecakes.

Ingredients make 45

½ cup plain flour (80g)

1½ cups wholemeal flour (240g)

¾ cup brown sugar (135g)

1 tsp baking powder (4g)

½ cup unsalted butter (120g)
½ cup milk (115ml)

Method

Preheat oven to 175ºC normal bake. Place plain flour, wholemeal flour, sugar and baking powder in a large bowl and combine. Rub butter into the flour mix with your hands until it resembles breadcrumbs. Blend in the milk and mix to make an even texture. Roll the dough out to approx. 3 mm thickness and cut with a 7 cm in diameter cookie cutter. Place biscuit on a greased baking tray and prick evenly with a fork. Bake in the oven for approx. 14 minutes until golden brown. Allow cooling before packing biscuits in a closed container for storage.

Note: The dough can also be made in a food processor. You can also use white or icing sugar instead of brown sugar and add flavour such as vanilla and cinnamon.