Recipe by Nancy Van Ess
This recipe dates back to Victorian England. the cookies are intended to be quite bland; add 1/2 teaspoon vanilla before adding milk if you desire. originally from "1001 Cookie Recipes".
Top Review by Melodee
Hi Mia, I have not tried this recipe yet, however, reading another "digestive biscuit" recipe, one comment was to roll the dough out between to sheets of waxed paper instead of in flour. Why? Because the dough is already dry as it is and rolling it out in more flour causes the dough to become crumbly. Hope this helps you. Melodee
- 354.88 ml flour
- 59.14 ml rolled oats
- 59.14 ml sugar
- 29.58 ml baking powder
- 1.23 ml salt
- 44.37 ml butter
- 29.58 ml milk
Directions See How It's Made
- Preheat oven to 400 degrees. Lightly grease baking sheets.
- In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add just enough milk to make a firm dough.
- Transfer the dough to a floured surface and knead until smooth.
- Roll out to a thickness of 1 1/8". Using a fork, prick all over.
- Using a 1 1/2" round cookie cutter, cut rounds and place 1" apart on prepared pans.
- Bake for 12-15 min, until the crust is golden brown.
- transfer to wire racks to cool.