I am a big fan of McVitie’s Digestives Biscuits. I love the texture of those biscuits. I didn’t know that Digestive Biscuits originated in Scotland and McVitie is a Scottish biscuit maker. ‘If it is Scottish, I might try making Shortbread Biscuits using Wholemeal Flour, so that I would make something similar to the Digestives Biscuits,’ I thought. That’s the beginning of making this recipe. Now I can share the recipe with you.

Makes

20 to 24 Biscuits

Ingredients

100g Regular Salted Butter *softened
1/3 cup Brown Sugar
1/4 teaspoon Salt
1 & 1/2 cups Wholemeal Flour *about 180g
1 teaspoon Baking Powder
1 to 2 tablespoons Milk OR Water

Method
  1. Preheat oven to 150℃. Line a large baking tray with baking paper.
  2. Mix softened Butter, Brown Sugar and Salt until smooth and well combined. Add Wholemeal Flour, evenly sprinkle with Baking Powder, and mix well. Add Milk (OR Water) as required. (Today I added 2 tablespoons.) Use your hands to bring the dough together in the bowl.
  3. Roll out the dough on a floured surface until 6-8mm thick and cut out. Today I used 6cm fluted round cutter.
  4. Place on the prepared tray, use a small fork to make some holes in each biscuit, and bake for 25 to 30 minutes or until nicely browned. Transfer to a wire rack to cool completely.