Tuesday 9 April 2019

Digestive biscuits

Image result for digestive biscuits

I can  get digestives in Italy, but I'm not prepared to pay the silly price they ask for them. I started to make these in order to have them for use in making the base for cheesecake (most notably, either the lemon cheesecake from Stephen Bull or else his peanut butter version, either of which is excellent) - the Technical Dept greeted with derision the fact that I was making biscuits merely in order to throw them into the food processor to be crushed to smithereens....but he is possibly unaware that a significant number remain, and are consumed surreptitiously with a cup of tea at the end of an afternoon's gardening. Long may he remain in ignorance!

This recipe comes from the internet - from an irish cook who's name now entirely escapes me - and could not be more straightforward.

For approx 16 biscuits (I use a large cutter, and so the number will obviously be greater if  a regular size biscuit cutter is used)

225 g wholemeal flour; 120 g butter; 90 g sugar; 1 tsp baking powder; 1/2 tsp salt; 60 ml milk.


1. Heat the oven to 180 degrees C.

2. In a food processor, blitz together all of the ingredients except the milk, and then add the milk once everything else has been thoroughly amalgamated.

3. Roll out the biscuit dough on a floured surface to approx 2 mm thickness and cut out the biscuit rounds. Re-roll the scraps and continue until all the dough has been used.

4. Bake for 20 minutes. Allow to sit for a couple of minutes before removing the biscuits from the baking tray, and then let them sit on a rack for about 30 minutes before storing them in an airtight box.

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