Homemade Digestive Biscuits
Patricia @ ButterYum
Digestive Biscuits - for those of use who didn't grow up with these thick sandy-textured graham-like crackers, they don't sound very appetizing, but don't be fooled by their unusual name. There's a reason why these cookies are beloved in the UK. If you've been searching for the perfect copycat recipe, this one is spot on.
Homemade Digestive Biscuits
makes 24 cookies
Ingredients
3/4 cup whole wheat flour
1/4 cup all purpose flour
1/4 cup wheat bran (see substitutions below)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/8 teaspoon fine salt
4 tablespoons unsalted butter, cold and cubed
1 tablespoon vegetable shortening
5 tablespoons light brown sugar
3 tablespoons half and half
1/2 teaspoon pure vanilla extract
Directions
In the bowl of a food processor, pulse the flours, wheat bran, baking powder, baking soda, cream of tartar, and salt until combined.
Add butter, shortening, and brown sugar; pulse until combined.
Add half and half and vanilla; pulse until combined.
Press dough into a ball and wrap well with plastic wrap; refrigerate until firm, at least 30 minutes.
To bake, preheat oven to 350F.
Roll dough to 1/8-inch thickness between two sheets of wax paper (use 1/8-inch dowels or rolling guides).
Cut cookies use a 2 1/2-inch cutter.
Prick the cookie cutouts evenly with a fork or skewer.
Slide the wax paper onto a sheet pan and chill for a few minutes before transferring cutouts to a silicone or parchment lined sheet pan.
Bake for 15-18 minutes, until golden brown.
Cool completely on a cooling rack. Store in an airtight container.
Note
Ground bran cereal, wheat germ, oat bran, ground flax seeds, or any combination thereof, can be used as a substitution for the wheat bran.
recipe adapted from Serena Wever
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