Digestive Biscuits


I will be out and about a lot this summer, and the first leg of my little adventure starts tomorrow. That means that I'll be away from the kitchen most of the time and that I will not be able to post regularly, not the usual stuff in any case. But who knows, maybe the journey will bring new, fresh ideas and I'll be back before I planned :). 

I've got a few posts kind of lined up, but I prepared them in advance before and then decided not to let them leave the draft box for one reason or another. We'll see what happens this time around :). 

Before I take off I would like to share with you this digestive cookies that we have been enjoying lately.

The recipe comes from  the Guardian's  How to cook the perfect...  series by Felicity Cloake - check it out, I learned a thing or two  over time.

Felicity Cloake's perfect digestives

170g wholemeal flour
170g oatmeal
150g cold butter, diced or grated
1/2 tsp bicarbonate of soda
60g dark muscovado sugar
1/2 tsp salt
3-4 tbsp milk
150g chocolate (optional)
Sift together the flour and oatmeal in a food processor or large mixing bowl, then rub in the butter until it looks a bit like breadcrumbs.
Stir in the bicarbonate soda, sugar and salt and add just enough milk to bring it together into a coherent dough that will hold together well. Flatten into a disc, wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 170C (fan) Roll the dough out between two sheets of clingfilm, or on a very lightly floured work surface, until about 4 mm thick, then cut out your biscuits. Arrange, spaced out on the trays, and decorate as you wish.
Bake for 12-15 minutes until golden (12 if you prefer them soft, 15 for a crisper finish), then cool on the tray for 5 minutes before transferring to a rack to crisp up.
Meanwhile, melt the chocolate and carefully dunk one side of each into the chocolate to coat, and set back on the rack to dry. Keep in an airtight container for a week or so.

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