Buttery Digestive Biscuits
Preparation Time - 20 minutes
Bake Time - 8 to 10 minutes each batch of biscuits
Makes about 25 to 30 medium sized biscuits
Ingredients
Whole Wheat Flour 1 cup and some extra for rolling out the biscuits
Wheat Germ 1 tbsp
Cold Unsalted Butter 1/2 cup or 1 stick, cut into small cubes
Coconut Sugar 1/2 cup + 1 tbsp
Baking Powder 1 tsp
Salt a pinch
Milk 1/4 cup to 3/4 cup
Dressing up the Biscuits
Dark Chocolate pieces 1 cup
Sliced Almonds
Pumpkin Seeds
Flax Seeds
Method
Preheat the oven to 350 F. Line a cookie sheet with parchment paper or silicon mat.
Combine the flour, baking powder, salt and sugar in a mixing bowl.
In a blender or working with your fingertips, rub the butter cubes into the dry ingredients until the mixture resembles coarse sand. Add the milk gradually, as needed to form a dough. If the dough looks a little dry, add some more milk to soften it.
Using a well floured surface, roll out the dough using a rolling pin, to about 1/8” thick and cut into 1” to 1-1/2” rounds. Poke the center of the biscuits with fork.
Gather the scraps and roll them into additional biscuits.
Transfer the biscuits to the cookie sheet and bake for about 10 to 12 minutes until they are pale golden brown.
Cool the biscuits on a wired rack and store in an airtight container for up to 7 to 10 days.
In a glass bowl, melt chocolate pieces in the microwave, for about 1 to 2 minutes. Mix well until smooth.
Dress up your biscuits, by covering portion of the biscuits with molten dark chocolate and sprinkling some pumpkin seeds, sliced almonds or flax seeds.
Enjoy these buttery biscuits with a cup of tea or milk.
Notes:
Wheat Germ gives a nutty flavor to the biscuits and have a high nutritive value.
You could add flax seeds, while making the dough.
These biscuits could be used just like how graham crackers are used for a no-bake pie crust.
Use the dough to make a pie crust for tarts, pies etc. Just bake it like how you would a pie dough.