Sometimes simple, classic bakes can be the most satisfying. If asked my favourite biscuit, I think I would have to go for the humble digestive; they may not be the most exciting or filled with flavour but it’s hard to beat the comforting crunch of the sweet, oaty biscuit. Last year I made my own custard creams – so much better than the shop-bought variety – so thought I would give making digestives a go. These homemade biscuits have a coarser texture and more wholesome flavour than a pack from the supermarket; plus, you know what’s gone into them! You could cover them in milk chocolate if you have a sweet tooth, or make a savoury version to go with cheese or dips. To make them, you will need:
150g spelt flour
15g rye flour
150g oat meal
1/4 tsp crushed sea salt
1 tsp baking powder
75g muscovado sugar
150g unsalted butter, chilled and diced
1 – 2 tbsp milk
1 x 7.5cm cutter and 1 – 2 lightly greased baking sheets.
Put the flour, oatmeal, salt, baking powder and sugar into a large mixing bowl and combine.
Add the butter, rubbing it in lightly with your hands, until you have a crumby texture. Add the milk and stir with a round-bladed knife until the mixture comes together.
Lift the dough out of the bowl, flatten into a thick disk and wrap in clingfilm. Chill for 30 minutes until firm.
Set the disk of dough between two sheets of baking paper and roll out to 4 mm thick. Stamp out rounds with your cutter and set slightly apart on a greased baking sheet.
Gather the trimmings and work them together, re-roll and cut out more rounds.
Prick each round several times with a fork, then chill in the fridge for about 10 minutes. Meanwhile, heat the oven to 190C/ 375F/ Gas 5. Bake the biscuits for 10 – 12 minutes until golden and slightly darker around the edges.
Remove the tray from the oven and set aside to cool and firm up for 5 minutes, then transfer to a wire rack. Store, once cool, in an airtight container – they will keep for up to a week.
What are you baking this weekend? What’s your favourite biscuit?
Recipe via The Great British Bake Off Big Book of Baking.