Another great biscuit for ‘dunking” into your cuppa.  Easy recipe, stores well and holds up the test for the mighty dunk. Can ice with chocolate if feeling the need for a bit more decadence. 

Skill - easy 

Makes 24

Ingredients

200g wholemeal flour

130g oats (fine/medium)

150g butter, cold, cubed butter

⅛ tsp salt

½ tsp baking soda

70g brown sugar

2 ½ Tbsp milk (dairy or plant based)

Method

In a large bowl, add the flour, oats and butter.

Rub in the butter with your fingertips until you have a bread-crumb consistency.

Add the salt, baking soda and sugar and mix to combine.

Add 2 tablespoons of milk and bring the dough together with your hands.  It might take a bit of work to get it to hold together, if it is holding but a little bit crumbly around the edges, add ½ tablespoon milk and it should hold together.  If not, add a drop or two more.

Place the dough in between two pieces of baking paper. Lightly dusted with wholemeal flour.

Roll the dough between the paper until you get it to 1 cm thick.  Using a 5cm round cutter (approx) cut out as many rounds as possible  and place onto a baking tray lined with baking paper, re-roll the remaining pastry and roll as above and cut out remaining rounds.

I like to decorate the top of the digestives either with the tip of the fork or blade of a blunt knife. 

Put into the fridge to chill for 30 minutes.

Preheat the oven 170C

Bake the chilled biscuits for 18-20 minutes or until the edges turn lightly golden.

Cool completely before eating.