Digestive Biscuits
Ingredients
- 170 g wholemeal flour
- 170 g medium oatmeal
- 150 g cold butter diced or grated
- 1/2 tsp bicarbonate of soda
- 55 g dark muscovado sugar
- 1/2 tsp salt
- 2-3 tbsp milk
- 150 g chocolate optional
Instructions
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Sift together the flour and oatmeal in a food processor or large mixing bowl, then rub in the butter until it looks a bit like breadcrumbs.
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Stir in the bicarb, sugar and salt, then add just enough milk to bring it together into a coherent dough that will hold together well. Flatten into a disc, wrap in clingfilm and chill for 30 minutes.
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Preheat the oven to 170C (fan) and line two baking trays with baking parchment. Roll the dough out between two sheets of clingfilm, or on a very lightly floured work surface, until about 4mm thick, then cut out your biscuits. Arrange, spaced out on the trays, and decorate with a fork, skewer or cocktail stick.
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Bake for 12-15 minutes until golden (12 if you prefer them soft, 15 for a crisper finish), then cool on the tray for 5 minutes before transferring to a rack to crisp up.