Have you ever thought of making your own biscuits rather than buying them? With this digestive biscuits recipe and some simple to follow instructions you can have a go. These digestive biscuits are just delicious and once you’ve eaten them you’ll be sure to make some more.
To make approximately 24 digestive biscuits you will need the following ingredients
150g plain white flour
200g wholemeal flour
5 level tablespoons sugar
1/2 level teaspoon each of salt and bicarbonate of soda
1 level teaspoon baking powder
1/4 level teaspoon ground cinnamon
45g chilled butter or margarine, cut up into small pieces
60g white vegetable fat
2 tablespoons of honey
1 tablespoon of black treacle
1 teaspoon vanilla essence
The equipment that you will need.
1 medium sized bowl
1 small bowl
1 piece of cling film
2 pieces of greaseproof paper
1 round cookie or biscuit cutter
1 large baking tray
1 rolling pin
Preparing the digestive biscuits for baking
Lightly sprinkle a piece of greaseproof paper with wholemeal flour. Place a piece of the dough on top and flatten it with a rolling pin. Sprinkle the dough with more flour and cover with another sheet of greaseproof paper, roll out to 3 mm thick.
Carefully take off the top piece of greaseproof paper, then use a fork to prick the dough at 13-25 mm intervals. Cut the dough into 60mm squares, or if you prefer use a round cookie cutter, this is totally up to you. Using a spatula, transfer the digestive biscuits to a large, un-greased baking tray. You can repeat the process with the remaining pieces of dough, rolling out the excess dough and cutting out the biscuits until there’s no dough left.
Making the breadcrumbs
Place the plain and wholemeal flours, sugar, salt, bicarbonate of soda, baking powder and cinnamon into your medium sized bowl. Massage the butter and white vegetable fat into the ingredients until the consistency resembles breadcrumbs.
Creating the flavour
Take your small bowl and mix together the honey, treacle, water and vanilla essence. Pour this mixture slowly over the dry ingredients then whilst mixing the two together with a fork continue to do this until the dry ingredients and the mixture are fully blended. Now form the dough into a ball shape and cover with plastic cling film. Place the dough ball into the refrigerator to chill for several hours, leave over night if possible.
Prepare the oven
Once the dough ball has chilled for several hours or over night, remove it from the fridge and cut it in halve. Leave it to stand at room temperature for fifteen minutes. You can use this time to pre-heat the oven. The oven must be set to gas mark 4/175ºC/350ºF.
Baking the digestive biscuits
To bake the biscuits place them in the centre of the oven for 15 minutes or until they are lightly browned on the edges. Remove the biscuits from the oven and leave them to cool on a rack. Store for at least 24 hours before serving. The digestives can be kept for up to one month in an airtight container at room temperature, or if you make a larger batch then you could keep them for up to six months in the freezer.
Please let me know and leave a comment below if you found this digestive biscuits recipe useful. Better still have a go at making them and let me know how they tasted. I’m pretty sure that once you've made and tasted these biscuits you won’t be buying them from the shop again in a hurry.