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Digestive Biscuits
Ingredients
- 180 g oat flour
- 180 g almond flour
- 115 g light brown soft sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- 170 g unsalted butter cold, sliced thinly
- 50-55 ml whole milk
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Directions
- Whisk the flours, sugar, bicarbonate of soda and salt together in a large mixing bowl.
- Add the butter and rub into the flour using the tips of your fingers until the mixture resembles breadcrumbs.
- Pour in the milk one tablespoon at a time until it forms a cohesive dough.
- Shape the dough into two rounds and then flatten slightly and wrap in cling film. Chill for 30 minutes
- Pre-heat the oven to 190°C/ 170°C fan/gas mark 5.
- Roll the dough out to 8mm thickness then cut the biscuits into 8cm rounds. Prick the biscuits with the tines of a fork a couple of times.
- Place the biscuits on a baking sheet an inch or so apart and bake the biscuits for 12 minutes. The biscuits can be baked in two batches.
- Remove from the oven, leave on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
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