BM # 51
Week : 3,Day : 2
Theme : Baking
Theme of the week: Healthy Bars and Biscuits
With week 3 and Day 2 , I have chosen Whole Wheat Digestive Biscuits.
Digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in the United Kingdom and is popular worldwide.
Digestive biscuits are frequently eaten with tea or coffee. Sometimes, the biscuit is dunked into the tea and eaten quickly due to the biscuit’s tendency to disintegrate when wet.
In the UK, McVitie’s digestive is the best selling biscuit, with 80 million packs sold annually. Digestives are also popular in food preparation for making into bases for cheesecakes and similar desserts.
This is a recipe which I had book marked long back from Mireille’s blog.
The biscuits turned out really nice and crunchy, everybody loved them in the house.
Whole Wheat Digestive Biscuits
2 cups whole wheat flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, soft
3/4 cup sugar, powdered
4 -6 tbsp milk
Preheat oven to 180 deg C
Spray 2 cookie sheets with non stick spray.
Sift the flour with the baking powder and salt.
Add butter .
Add powdered sugar and mix.
Add milk 1 tablespoon at a time, mixing well after each addition.
After you have mixed with a wooden spoon, start to knead by hand until a stiff dough is formed.
Do not be tempted to add more milk even though it may seem dry until you start to knead by hand.
On a lightly floured board, roll out dough to 1/8″ thick.
Using a 2 1/2″ inch biscuit cutter, cut out rounds and place on prepared cookie sheet. Using a fork, prick the cookies in an even pattern.
Bake for 15 – 20 minutes.
Also linking it to Valli’s Anniversary Mela