DIGESTIVE BISCUITS
Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.
Provided by Tracy
Categories World Cuisine Recipes European UK and Ireland English
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
- Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
- Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 12.4 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 51.4 mg, Sugar 4.7 g
DIGESTIVE BISCUITS
I spent a summer in the UK a few years back and practically lived off McVities Digestive Biscuits. Cheap and easy to find in the UK, fairly expensive and hard to find in the US, so I decided to make them myself. I was not able to find a recipe that tasted enough like them, so I made my own recipe. They have been really popular with other McVitie lovers. Hope you like them, too!
Provided by SerenaWeber
Categories Dessert
Time 35m
Yield 12-16 biscuits, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
- You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
- Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
- Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
- Store in an airtight tin -if storage is even necessary! They will go fast.
DIGESTIVE BISCUITS
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make a wonderful addition to our Fruit Platter with Whipped Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4Â cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
- Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4 cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
- Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about 1/8 inch thick). Using a 2 1/2-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with 1/2 teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely.
CRISPY DIGESTIVE BISCUITS
These are one of the most popular biscuits sold commercially in Britain. They are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. The ORIGINAL recipe is posted, verbatim, below. However, please note that I used Pillsbury plain whole wheat flour (which I sifted) and I used 4 ROUNDED, not level, tablespoons of wheat germ. These minor modifications were made as a result of the (always) invaluable advice and information I received from fellow chefs in a Recipezaar discussion forum. Biscuits will be 2 1/2 inch diameter x 1/8 inch thick.
Provided by Millereg
Categories Dessert
Time 1h5m
Yield 36 biscuits, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
- Combine the water and vanilla and drizzle over the dry mixture.
- Blend until the dough can be packed together.
- Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
- Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
- Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 130.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.4, Sodium 96.2, Carbohydrate 16.8, Fiber 2.3, Sugar 3.3, Protein 3.1
DIGESTIVE BISCUITS
This recipe dates back to Victorian England. the cookies are intended to be quite bland; add 1/2 teaspoon vanilla before adding milk if you desire. originally from "1001 Cookie Recipes".
Provided by Nancy Van Ess
Categories Dessert
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly grease baking sheets.
- In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add just enough milk to make a firm dough.
- Transfer the dough to a floured surface and knead until smooth.
- Roll out to a thickness of 1 1/8". Using a fork, prick all over.
- Using a 1 1/2" round cookie cutter, cut rounds and place 1" apart on prepared pans.
- Bake for 12-15 min, until the crust is golden brown.
- transfer to wire racks to cool.
CRISPY GINGER BISCUITS
Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.
Provided by ElaineDale
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
- Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g
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