Monday, March 26, 2018

Sidebar Sunday: Digestive Biscuits

Digestive Biscuits

Wait. Are you like me? Sunday rolls around, you tumble out of bed and twist the oven knob to some middling temp, 325? 360? you don't know what you're baking yet, but you know you're baking something. It is Sunday after all. And it's a chilly one too. All the better.

I have been dying, DYING to make digestive biscuits. You know what they are? Scotch things, wholemeal and just sweet enough. Thought to aid in digestion because of the baking soda, which, oddly, this recipe has none of. Nevertheless, they taste exactly as you would imagine: wheaty, nutty, simple and amazing, if you like that sort of thing. Here's what, sweet eaters fall into two camps, the gooey sticky lovers, and the slightly sweet and simple fans. I fall into the second. Caramel and frosty things are not my cup of tea. Things like that magic cake that was running wild for a while? Yeah, no. Too sweet and rich and makes my teeth hurt just thinking about it. I should clarify, this does not include ganache, which is not really frosting at all, rather, spreadable truffles and should be its own food group.

Here is the recipe for these wheaten things. They come together in 5 minutes and bake in 15. Unlikely that they will aid in digestion but tasty nonetheless. This is one for second camp folks. Feel free to dip them in ganache.


Digestive Biscuits


100g oats, coarsely ground (I ground rolled oats with a coarse setting on my Komo, but you can blitz them in a food processor)
100g whole wheat flour
105g unsalted butter, softened and cut into cubes
50g coconut sugar
1 - 2 TB milk (I used homemade almond milk, worked a treat)
1 tsp baking powder
1/4 tsp salt

Preheat the ov to 350. Whisk together the flours, sugar, b. powder and salt, then work the butter into the flour mixture by pinching and rubbing between your fingers till you arrive at a crumbly mass. Add the milk and incorporate into the dough just until it comes together, and only use as much milk as you need to pull it all together. Don't overwork. You don't want tough digestive biscuits.

Wrap the dough in plastic and stow it in the fridge for 20 minutes. After the 20, spread wholemeal flour on the counter and roll out the dough to about 3/16" thickness.

Using a 2 1/2" round cutter, cut out rounds and lay them onto a sheet pan that you've lined with either a Silpat sheet or a piece of parchment paper. They don't spread much. You can get 15-20 on a sheet pan.

Bake for about 15 minutes or until golden. You'll only get 2 sheet pans out of this recipe. I think I got like 33, but I was eating them as I was laying them out too cool and may have lost count. Plus I rolled mine too thinly.

You can pull together the scraps, refrigerate and re-roll them once. After the second rolling, you can bake up the scraps for nibbling as you putz about the kitchen this lovely, lazy Sunday.

Happy Sunday y'all!

 pinch, pinch, pinch till crumbly

 just pulled together

 roll, not too thinly, the thickness is a cross between a shortbread cookie and a cracker. I feel mine could have been a wee bit thicker...

they really dont spread much at all. I could easily have added another row in here


Adapted from Little Loaf Blog.

3 comments:

  1. Thanks for posting these (after I commented on Instagram)! Looking forward to giving them a try. They remind me of the biscuits we used to eat while traveling in Italy when we were kids. They sold them as "healthy cookies" -- sounds good to me!

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  2. These are lush! I've tweaked and gone for pure wholemeal and I've been baking them nearly everyday. Cheers me dear! I've got a top chef living on my street and I popped one over to him. He looked up after first bite and said "bring me thirty and a cup of tea"

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    Replies
    1. OMG. aren't they addictive?? i'll have to try wholemeal. sounds divine!

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