English Digestive Biscuit Recipe

Hallelujah, I can now post the photos which are a basic human blogging right, and late Friday evening I had to do something which wasn’t work, so I made these addictive biscuits with the half-brain which was still faintly sparking.
(I must point out this is not my image but mine look just like this, thank you Mareena Jerrish)

This is adapted from ‘Sloe Gin and Beeswax’ by Jane Newdick.

English Digestive Biscuits

Toss into a food processor

4 oz wholemeal flour
4 oz oats
one tablespoon demerara sugar
1/2 teaspoon each salt and bicarbonate of soda
juice from half a lemon
3 oz butter

Mix to crumb consistency then add:

1 fluid ounce milk

until the consistency is manageable but relatively ‘dry’. (She says half the milk, but it didn’t work for me).

Roll out on a floured board, 1/8″ thick, cut into circles and prick all over with a fork. Put them on a greased baking tray and bake in a preheated oven for about 15 minutes at 180 degrees C, 350 degrees F or Gas Mark 4, until very slightly browned. These taste better when they have cooled.