Ingredients to make about 12 digestives
100g wholewheat flour 100g medium oatmeal 50g soft brown or caster sugar a pinch of salt 100g butter 1-2 tablespoons milk
Mixing Pre-heat the oven to gas mark 4/350F/180ºC (fan 170ºC).Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix.
Shaping Roll with care using a dusting of flour on top and underneath to prevent sticking. When 3mm thick cut into 6-7cm discs re-rolling any trimmings.Place the discs on a lightly floured baking sheet. They will swell slightly so don’t overcrowd the trays
Alternatively shape the biscuit dough into a neat little log. Divide this into twelve pieces. Flatten with a dough scraper and your fingers. I prefer this method of shaping because you don’t need to use as much flour to avoid sticking. This excess flour can make the biscuits a bit dry and dusty.
Bake in the pre-heated oven for 15-20 minutes, until lightly browned and firmish to the touch.
Remove from the oven and leave to rest for five minutes before transferring onto a wire rack.The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once you have made them, it is very rare they last that long! The flavour of the Mungoswells wholemeal flour I use for these makes them delicious.
I enjoy these half coated with dark chocolate. Once the biscuits are cool, melt the chocolate in a wee dish in 30 second bursts in the microwave till the chocolate is just runny. Use a pastry brush to paint the chocolate onto each digestive. Leave them to cool on baking parchment.
WHOLEMEAL DIGESTIVES