14 Aug 2013

just biscuits

Lately, we've been getting some really crazy weather here in Melbourne. It may look like a nice day in the morning, but the wind and rain can upturn umbrellas in the afternoon!

Just as I was having a McVitie's craving last night, I saw Victoria Bakes' post on digestive biscuits! I haven't had McVitie's for a while, so the flavour and texture is really faint in my mind. These are a bit crumbly and have a toasty oat flavour from having a few minutes in the oven before using. Instead of grinding the oats separately, I just put it in with the other ingredients. I think these taste better than the King Arthur Flour digestives I made a while back.

If you're sick of eating oats everyday or don't know what to do with the leftover wholemeal flour, make these biscuits...now! You can eat it just like it is, dipped in some melted chocolate or jam. I used a portion to make mini baked raspberry and lemon cheesecakes. Recipe adapted from Bill Granger.

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homemade digestive biscuits     makes around 25-30 biscuits
adapted from Victoria Bakes: Baking into the Ether

100g rolled oats
100g wholemeal flour, plus extra for dusting
100g cold unsalted butter, cubed
50g brown sugar
1 tsp baking powder
1/4 tsp sea salt (ground into powder, optional)
40ml milk

Lightly toast the oats in the oven at 150 degrees for 10 minutes or until fragrant. Take out of the oven to cool and increase the temperature to 180 degrees.

Place all ingredients into a food processor bowl except for the milk and pulse until ingredients are crumbled. Add the milk and pulse until mixture comes together.

Lightly flour the bench and gently knead the dough until it forms a ball. Roll into a 3mm thick rectangle, dusting with flour as required. Cut the dough with a floured cutter and transfer onto a greased / lined baking tray.

Bake for approximately 15 minutes or until lightly browned. Cool before storing in an airtight container.