Recipe by Amanda2
English Digestive Biscuits
Top Review by Janice Gill
These are excellent ...wonderful to eat with a cup of tea. To give them a professional appearance, press the coarse side of a grater on the dough instead of pricking with a fork. I have a cylindrical meat tenderizer with sharp points that does very well too. As a gadget it is useless for meat but does make shortbread or cookies like these look very nice.
- 1⁄2 cup unbleached all-purpose flour
- 1 1⁄2 cups stone ground whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 cup butter, at room temperature (1 stick)
- 3⁄4 cup confectioners' sugar
- 1⁄4 cup milk, cold
Directions See How It's Made
- Place dry ingredients in a mixing bowl.
- Cut or rub in the butter with a pastry blender, two knives or your fingertips.
- Add the sugar and enough milk to make a stiff dough.
- Knead this mixture on a flour surface until smooth. All this can be done almost instantly in a food processor.
- If you have time, return the dough to your bowl, cover and chill for an hour. This resting time will make the biscuits more tender and crisp.
- After the dough has chilled, preheat your oven to 350 degrees.
- Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. Traditional digestives are about 2 1/2 inches round.
- Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.