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.
20 to 24 Biscuits
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
- Preheat oven to 150℃. Line a large baking tray with baking paper.
- 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.
- Roll out the dough on a floured surface until 6-8mm thick and cut out. Today I used 6cm fluted round cutter.
- 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.
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