I received a very lovely request for the recipe for the digestive biscuits I find myself recently addicted to baking. Just in case others are interested as well...
I found the original recipe on the King Arthur Flour website. The resulting biscuit was lovely, but a bit sweeter and less wheat-y than I usually expect a digestive biscuit to be - it fell more in the realm of wheat-y shortbread, so I modified it a bit.
- 1/2 C King Arthur White Wheat
- 1 1/2 C Whole Wheat
- 1 t baking powder
- 1 stick (8 oz) butter (the original recipe called for unsalted butter but I only had salted on-hand, which tastes fine)
- 1/3 ish cup packed dark brown sugar
- 1/4 C milk
- 1 t caraway seeds (optional and entirely my own whim - I find myself wanted to add caraway seeds to everything lately)
Pre-heat the oven to 350.
Put both flours and baking powder into bowl. Cut the cold butter into the flours, then rub through your fingers until butter is mostly incorporated and the texture is something like rough cornmeal. Mix in sugar. Add enough milk to make a very stiff crumbly dough (you may not need all the milk, I add it one tablespoon at a time). Roll out the dough until it is about 1/8 thick. Cut into 2 1/2 inch rounds. Prick with a fork. The original instructions say to bake on a greased cookie sheet for fifteen to twenty minutes, but I have found that my oven requires twenty-five minutes.
Now to go brave my yarn room...