This Matthew Evans recipe for digestive biscuits is one I pulled out of Feast magazine ages ago with the intention to make some as Christmas gifts. The Brown sugar rosemary walnuts eventually trumped this idea.
Digestive biscuits are a semi-sweet meal based biscuit that originated in the UK. The term ‘digestive’ stemmed from a belief that they had antacid properties due to the sodium bicarbonate they contained when they were first developed.
Couldn’t they have come up with a better name for them?
I love digestives (especially the chocolate coated ones) and the simplicity of this recipe was so appealing.
This afternoon I’m baking some for us to enjoy with cheese and champagne on Christmas Eve after we’ve taken the dogs for a walk along the bay.
Truthfully? I’ve just pulled a handful off the pile of yet-to-be-made recipes to bring away with me this week. I’ve come to visit mum and dad who are house/dog minding at Hardy’s Bay. Given the very average long-range weather forecast, I figure if I can’t get to the beach, I’ll stay in the kitchen.
Armed with recipes galore, plenty of people to cook them for, a veggie patch out the back and season 2 of Dowton Abbey – bring on the rain!
Next time I make these I’ll be dipping one side of them in dark chocolate.
Makes: approx 20; Prep time: 15 minutes; Cook time: 15 minutes
200g plain flour
45g rolled oats *for a finer texture use quick-cooking oats
55g caster sugar
1 tsp baking powder
100g butter, chilled and chopped
2 Tbsp milk
1 tsp salt
Goats cheese or Brie to serve
– Preheat oven to 200’C.
– Process flour, sugar, baking powder, butter, milk and salt in a food processor to make a firm dough.
– Turn out on to a lightly floured surface and kneed gently for 2 minutes, adding more flour if dough is too sticky, until smooth. Roll out to 3mm, then, using a 7cm fluted biscuit cutter, cut in to rounds (if you don’t have a 7cm fluted biscuit cutter, just cut in to squares).
– Place on a lined baking tray; prick rounds all over with a fork and store biscuits in an airtight container for up to 2 days. Serve with cheese.