Prep 0:15Bake 0:18-20Makes about 18
Reminiscent of the good old Digestives, these biscuits easily swing between savoury and sweet. Serve them with blue cheese or dip them in dark chocolate to give them the flavour preference you prefer.
- 150g wholemeal plain flour
- 130g (1 cup) oat bran
- 75g (⅓ cup, firmly packed) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 125g chilled unsalted butter, cubed
- 60ml (¼ cup) milk
- Preheat oven to 180°C. Line two oven trays with non-stick baking paper.
- Put the flour, oat bran, brown sugar, baking powder, salt and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Sprinkle the mixture with the milk and use the pulse button to process until the mixture starts to come together as a dough. Transfer the mixture to a bowl and bring it together with your hands.
- Turn the dough onto a lightly floured surface and use a lightly floured rolling pin to roll out until about 5 mm thick. Use a 6 cm round cutter to cut the dough into discs and place them on the lined trays about 3 cm apart. Prick the tops of each biscuit twice with a fork. Reroll any off cuts and cut out more biscuits.
- Bake in preheated oven for 18-20 minutes or until golden around the edges, aromatic and cooked through. Cool on the trays.
- These cookies will keep in an airtight container at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Cookies in a hurry. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.