Digestive biscuits

I’ve been slacking with Christmas recipes, but today I will start with a recipe that is kind of a christmasy recipe ( Notice the star shapes 😉 ) 

Digestive biscuits and Christmas don’t usually go together, but you know what?! Santa is getting F A T! he needs some digestive biscuits in his life! This is a crisp cookie that goes well with tea and coffee.  If you want it to be more of a decadent treat melt some dark chocolate and dip half of your cookie in the melted chocolate.

DIGESTIVE BISCUITS –  makes  24 biscuits

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Ingredients

  • 1 cup wholewheat flour
  • 1 cup rolled oats, pulsed in blender)
  • 1/4 cup organic brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar
  • 1/2 cup margarine
  • 2 tbsp soy milk

Directions

Preheat the oven to 350F.

In a large bowl mix together the wholewheat flour, oats, sugar, baking powder, baking soda and salt.

The pulsed oats should look like this

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Rub the margarine in with the dry ingredients, until you have a bread crumbs texture.  

Next add in the vinegar and milk to create a moist pastry consistency.  

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Refrigerate the dough for 15 minutes to firm up.  

This is a delicate dough, I rolled out just enough dough to use one large cookie cutter.  Roll out dough and cut in desired shapes. Poke each biscuit with a fork.

Place the cookies on a lightly greased baking sheet and bake for 15 – 20 minutes, until lightly browned and firm.

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Remove from the oven and let rest for 5 minutes before transferring.  Enjoy these with a cup of tea. 🙂 

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Have a lovely weekend.

 

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5 thoughts on “Digestive biscuits

  1. Flavia says:

    I just made these using spelt flour, vegan butter, and cashew milk (I didn’t have soy milk). I used a round cookie cutter with scalloped edges. Baked them for 20 mins (I guess I have a slow oven). They came out really good! Light, mildly sweet, nice crunch, and still a bit soft in the center. Lovely with tea, which I am having now, and for a slightly more indulgent treat I could melt some dark chocolate over them. Thank you for the nice recipe!

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