Digestive Biscuits Recipe
Ingredients
| 225 g/8 oz wholemeal flour | ||
| 50 g/2 oz medium oatmeal | ||
| Salt | 1 Teaspoon | |
| 50 g/2 oz margarine | ||
| 50 g/2 oz lard | ||
| Soft brown sugar | 50 Gram | |
| Egg | 1/2 , beaten | |
Directions
Lightly grease two baking trays.
Mix together the flour, oatmeal and salt.
Rub the margarine and lard into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, add the beaten egg and mix well to make a fairly firm dough.
Knead the dough lightly, then roll it out on a floured board to a thickness of 3 mm/1/8 in.
Cut the dough into rounds using a 6 cm/2 1/2 in plain cutter and, using a palette knife, carefully transfer the rounds to the prepared baking trays.
Bake the biscuits in a moderate oven (180 C, 350 F, gas 4) for about 25 minutes or until darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Mix together the flour, oatmeal and salt.
Rub the margarine and lard into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, add the beaten egg and mix well to make a fairly firm dough.
Knead the dough lightly, then roll it out on a floured board to a thickness of 3 mm/1/8 in.
Cut the dough into rounds using a 6 cm/2 1/2 in plain cutter and, using a palette knife, carefully transfer the rounds to the prepared baking trays.
Bake the biscuits in a moderate oven (180 C, 350 F, gas 4) for about 25 minutes or until darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Chef
