Tuesday, 17 February 2015

Sweetmeal/Digestive Biscuits

Oven: 200deg. C/400 deg.F 
Bake for approx. 12 mins until edges start looking a little browner

Ingredients for approx. 12 biscuits:
2ozs. wholemeal flour (50g) (or Spelt flour)
2ozs. plain flour (50g.) + extra for dusting
4 ozs. (100g) medium oatmeal
1oz. (30g) caster sugar
1/4 tsp. bi-carb.
4ozs. (100g) butter - cold
2 tablespoon of milk

1. Grease a large baking sheet or use non-stick foil.
2. Mix the dry ingredients together then rub in the butter, until you have breadcrumbs.
3. Add the milk, stirring until the mixture starts binding together.  Knead gently until you have a smooth dough.

4.  Roll the dough out to about 1/4" thick and cut into 3" rounds.  
I roll out on KlingFilm which I've spread on the countertop - you then dont have to flour your surface and if you roll out with a piece of KlingFIlm on top - the dough doesn't break up as much. 
biscuits are lightly pricked with a fork (optional)
5. Place on the prepared baking sheet and bake for about 12 minutes until slightly darker around the edges.

Leave to cool on the baking tray for about a minute and transfer to a wire rack to finish
You can dip these or spread choc icing/frosting on them too  
Frosting Recipe: 
   1/2 cup of chocolate pieces
   2 tblspoons of butter
   1.1/4 cups of icing sugar
   2 tblspoons of milk
Microwave (covered) the choc and butter, then add the sugar and milk.
Mix well to combine until smooth and shiny
Spread the chocolate on with a knife or just dip half the biscuit into the choc.

Original recipe from: Home Baking, Biscuits & Cookies - Wendy Hobson.

The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate - when they were first developed.

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