Digestive Biscuits Recipe

• active time: 25 minutes
• total time: 45 minutes

Ingredients

1 2/3 cups ( 8 1/3oz/236g) whole wheat flour

1 teaspoon baking powder

½ teaspoon salt

3/4 cup (3oz/85g) powdered sugar

1/2 cup (4oz/115g) butter ((cubed))

1/4 cup (2floz/57ml) milk

Directions

Preheat the oven to 350°F (180°C). Line a 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. (IF your dough seems dry add a little more milk.)

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 biscuits.

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.

Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.