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Homemade Digestive Biscuits

 

 
After my ‘Project Tiramisu’, next in line is Cheesecake. The recipe I intend to follow calls for digestive biscuits. I could have easily opted to run to the grocers and buy a couple of packets of them. But will the ‘Baker’ in me let that happen??? NO WAY….My search for the ideal recipe was on. Finally I managed to find a recipe, which I felt would be right.
Sometimes it happens. You have that gut feeling. So I followed my instincts and decided to follow the recipe I found in Sylvana’s blog,The Obsessive Gardener. I had gone through the reviews as well and so, made some adjustments as one reader had suggested. As soon as I took the biscuits out of the oven, we had some unexpected guests. They just loved it.. Somebody even said that they liked this better than the store-bought ones. What more could I ask for??? Needless to say, whatever remained was polished off by D. Have to make another batch for the cheesecake. Now I can confidently bake more.. 🙂
 

 

Homemade Digestive Biscuits

After my 'Project Tiramisu', next in line is Cheesecake. The recipe I intend to follow calls for digestive biscuits. I could have easily opted to run to the grocers and buy a couple of packets of them. But will the 'Baker' in me let that happen??? NO WAY....My search for the ideal recipe was on. Fin

Ingredients
  

  • 3/4 cup Whole wheat flour
  • 1/4 cup Flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 cup Oats (Blitz them in a food processor for a couple of seconds)
  • 4 tablespoons Butter
  • 5 tablespoons Brown sugar
  • 1/2 teaspoon Vanilla
  • 3 tablespoons Milk

Instructions
 

  • Preheat oven to 180 C.
  • In a large bowl, mix together the flours, oats, baking powder, baking soda with a pastry blender.
  • Add the sugar and butter.The mixture at this point should be crumbly and uniform.
  • Mix the vanilla in the milk and add to the mix.Mix until it is uniform and resembles really soft dough.
  • Roll to approximately 1/8" thickness.
  • Cut into rounds with cookie cutter about 2 -1/2 inches in diameter.
  • Transfer to cookie sheets and prick with a fork.
  • Bake for 15 to 18 minutes or until golden.Let it cool on a wire rack.

Notes

These can be stored in an airtight container.From my experience, I didn't have to.
But I am happy 🙂

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