Digestive Biscuits

Make sure the butter / margarine is cold. Cut them into small chunks.

Add the all-purpose flour to a mixing bowl.

Add the the icing (confectionery) sugar & the baking powder.

Thereafter, add in the cold chunks of butter.

Use your fingertips & rub the butter into the flour.

It should result in a crumbly mixture.

Next, add in the whole wheat flour.

Pour in the milk.

Use your hands to bring the mixture together.

It should form into a soft dough.

Divide the dough into two parts.

Place a sheet of wax/parchment paper onto a counter & place one part of the dough onto it.

Cover the dough with another sheet of wax/parchment paper & slightly flatten.

Use a rolling pin & roll out the dough.

Remove the top sheet of wax/parchment paper. The dough should be about 2 centimetres thick.

Use a round cookie cutter & press down onto the rolled out dough.

Lay the cut out rounds onto a wax/parchment paper lined baking tray.

Use a toothpick & poke multiple holes onto the biscuits to create that authentic Digestive Biscuits look.

Bake them for ± 20 minutes in the preheated oven at 150° Celsius or until their a light golden colour.

Carefully remove the biscuits from the hot tray onto a cooling rack & allow them to cool for a few minutes.

These Digestive Biscuits can be enjoyed as is.

They may even be enjoyed with a slather of melted chocolate – simply melt some chocolate chunks in a bowl for 30 seconds at a time in the microwave, stirring between intervals.

Spoon some of the melted chocolate onto the base of the biscuits.

Lay the biscuits out onto a tray or rack.

Pop them into the refrigerator for a few minutes to allow for the chocolate to set.

I decided to have some plain & some with chocolate so that way I can enjoy them in both forms.

Store these Digestive Biscuits in an airtight container or in a cookie jar for up to a two weeks.