A simple recipe for homemade Digestive Biscuits, using basic, whole-food ingredients. Exactly the type of recipe that gets passed from generation to generation.
Yield: 18 cookies
- Rolled Oats – ¾ Cup
- Stone-Ground Whole-wheat Flour – ⅔ Cup (see notes below)
- Brown Sugar – ½ Cup, lightly packed
- Baking Powder – 1 tsp
- Butter – ½ Cup, cubed
- Milk – 2 Tble
- Chocolate Chips (Milk or Semi-Sweet) – ½ Cup
Read the whole recipe through once before you begin.
Move the oven rack to the middle position and preheat oven to 350° F/ 180′ C
Grind oats in a food processor (or in 2 batches in a coffee grinder) until a fine powder. Mix ground oats, flour, brown sugar and baking powder in a bowl. Add butter and mix with your fingertips until well incorporated and no big lumps of butter remain. Add milk and mix with your hands to form a ball.
Wrap the ball in plastic wrap and chill slightly in the fridge for 15 minutes.
On a lightly floured counter, roll the dough out to an approx 12” diameter circle, ⅛” thick. Use a 2.5” round cutter to cut out 18 cookies, re-rolling the scraps once.
Use a spatula to transfer to a parchment or silpat lined cookie sheet, leaving about ½” between cookies. Bake for 12-15 minutes, until just golden. Cool 5 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate chips in a microwave or in a double-boiler over simmering water. Brush the tops of the cooled biscuits with chocolate. Cool completely.
Store up to 1 week in a closed container. As if they’ll last that long.
Ith gu leòir! (Eat Plenty)