Prep 0 mins
Cook 0 mins
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".
- 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
- 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.
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
What could I be doing wrong? I've tried this recipe 3 times - with poor results. The problem is the lack of moisture - it is SOOO crumbly ; I can't make it hold together unless I add more milk (quite a bit more ) in which case the result resembles more of a scone than a biscuit. I am used to handling pastry and shortbread etc. Is there a trick to this one ?
I also adapted this recipe very successfully to a non-gluten, sugar free version. For the 1 1/2 cups of flour I substituted 3/4 cup of brown rice flour and 3/4 cup of tapioca flour. For the 1/4 cup of sugar I substituted an equal amount of a combination of brown rice syrup and apple juice concentrate. For the oat flakes I substituted rice flakes. This produced a lovely biscuit.