Wednesday, 6 February 2013

Digestive biscuits (cookies)

My son loves to make and eat these biscuits.

Digestive biscuits (cookies)

250g flour (white or wholemeal)
250g butter, cut into cubes and slightly softened
250g medium oatmeal
75g to 125g soft brown sugar - depending on how sweet you like them
2 teaspoons salt
2 teaspoons baking powder
About 1 tablespoon milk

Rub the flour and butter together with your finger tips until the mixture resembles fine breadcrumbs (or pulse them in a food processor). Add the oatmeal, sugar, salt and baking powder and mix together adding a little milk a few drops at a time until it all comes together in a sticky dough.

Dust with some more flour and wrap in cling film and chill for about 30 minutes.

The dough will keep well in the fridge for a couple of days.

Remove from the fridge about an hour before you want to roll it out.

Dust the dough with flour and roll it out, dusting regularly with more flour to stop it sticking until it is about 3-4mm thick. You might find it easier to roll it out between two sheets of greaseproof paper dusted with flour.

Cut the biscuits out with a 6-7cm cutter and transfer them to baking sheets lined with baking parchment. Please in a preheated oven 180C/Gas mark 4 and bake for up to 10 minutes. Check regularly after the first 5 minutes. They should be golden brown around the edges and lightly coloured on top.

Remove from the oven and leave to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Recipe by Hugh Fearnley-Whittingstall

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