Digestive Biscuits

Yield: approximately 4 dozen biscuits 2″ biscuits

 

 

Ingredients:

 

1 1/2 cups whole wheat flour

 

½ cup flour

 

1 teaspoon baking powder

 

1/2 cup butter, grated and frozen

 

3/4 cup powdered sugar

 

1/4 cup cold whole milk

 

 

Flavoring choices:

 

1 1/2 teaspoons malt extract

 

2 teaspoons molasses

 

1 1/2 teaspoons vanilla

 

1 ½ teaspoons almond extract

 

2 teaspoons pure maple syrup

 

1 teaspoon buckwheat honey

 

2 teaspoons brown rice syrup

 

1 teaspoon sorghum syrup

 

 

 

Steps:

1. Preheat to 350° F.
2. Line 2 baking sheets with parchment paper and reserve.
3. Cut 2 18” x 15” pieces of parchment paper and reserve.
4. Set aside a scallop-edged or plain edged round, 2-2 ½” cookie cutter.
5. Sift flour and baking powder into large mixing bowl.
6. Add confectioners’ sugar and sift again.
7. Add frozen butter to dry ingredients and stir with a fork until the mixture resembles a coarse meal.
8. Combine milk and chosen flavoring
9. Stir until smooth.
10. Add liquid ingredients to dry ingredients.
11. Stir with a fork until mixture resembles crumbs and begins to pull together.
12. Turn mixture out onto one of the 15”x18” pieces of parchment paper.
13. Use the parchment paper and your hands on the outside of the parchment paper to bring the dough together to form a ball.
14. Open the parchment paper and flatten the ball slightly.
15. Place the second piece of parchment paper over the dough ball.
16. Keeping the dough between the pieces of parchment paper, roll dough out to 1/8” thick.
17. Cut biscuit dough with cookie cutter.
18. Place cookies on parchment paper on baking sheets.
19. Prick top of cookies all over with a fork.
20. Place cookies in oven.
21. Bake until lightly golden, between 15-20 minutes. Do not brown. Cookies will continue to darken as they cool.
22. Remove cookies from oven. Pull parchment paper with cookies on top onto cooling racks to hasten cooling process.
23. Cool until crisp.