Digestive Biscuits

 

Although I can't promise that digestive biscuits will miraculously streamline your digestion, they do taste wonderful, with the sweetness of the cookie contrasting perfectly with the nuttiness of the whole wheat flour. Having these with a cup of tea, or a tall glass of milk, makes a perfect snack for any point in the day. 

The process for making these cookies is pretty straightforward, and not much different from any other cookie. They whip up in a pinch!

---

Tips: 

- It might be helpful to sift the powdered sugar into the butter - this will ensure that there are no lumps. If you don't have a sieve - no problem! Whisking should prevent lumps for the most part. The same applies to the flour and baking powder. 

- Feel free to play with the ratios of flour - substitute in 50g or more of all-purpose flour for a lighter whole wheat flavor. 

---

Digestive Biscuits

Makes about 24 2-inch cookies

Ingredients: 

100g unsalted butter (softened)

60g powdered sugar

2g salt (1/4 tsp)

10g honey

200g whole wheat flour

3/4 tsp baking powder (3g)

20g milk

Instructions: 

1. In a large bowl, cream together 100g of softened butter, 60g powdered sugar, and 2g salt until fluffy and fully incorporated. Then, add in 10g honey, and mix until even. 

2. To the butter mixture, add in 200g of whole wheat flour and 3/4 tsp baking powder, and mix until fully incorporated. 

3. To form the dough, knead in 20g of milk, or as much as needed. Knead until a dough has formed. 

4. Shape the dough into a rectangle, and wrap in plastic wrap. Place in fridge to rest for an hour. 

5. Once rested, preheat the oven to 350F. Roll the dough out to 1/8-1/4 of an inch thick, and cut into desired shapes. 

6. Place onto a baking sheet, and use a fork to poke holes into the cookies. Bake for 13-15 minutes, and allow to cool before enjoying.