I have found myself baking rather alot recently. Maybe it is the change of weather. Being a summer season lover, I am already mourning the heat I experienced in France this year. The trouble with baking lots means you eats lots of it too. The result of which is that I have now started to exercise for the first time in years.
Now that my son has started his first full week at school I finally have five days to myself. For the first time in over 8 years I am free! Oh sorry, mourning and sobbing the loss of my youngest, I simply can’t bear it. Actually, I can. He loves school and he asks so many questions as well as talking incessantly that I feel it only fair he shares his inquisitiveness with others.
So, I am back on the aerobic circuit and enjoying it. To go along with this, I thought I ought to start making some “healthier” biscuits for my 3 children to eat and for me to have along with the after school cup of tea before we tackle the homework mountain.
As the biscuits are my entry to FOREVER NIGELLA “Packed Lunch Stars” at Maison Cupcake, this month hosted by Working London Mummy, I have based them uopn Nigella’s recipe for Digestive biscuits from one of my favourite cookbooks “How to Eat“.
Nigella may not approve of my interpretation of her recipe though. I did give in to the temptation of using all butter as opposed to half butter and half fat. And I used pounded up whole oats instead of medium oatmeal. My Dove’s farm flour is wholemeal, not spelt. That is my store cupboard for you.
Oaty Digestive Biscuits
Ingredients :- Makes 23 just as Nigella says!
175g Dove’s farm wholemeal plain flour
1tsp baking powder
90g butter chilled and cut into small pieces
30g granulated sugar
45g oats pounded up in a pestle & mortar until they resemble medium oatmeal
Pre-heat your oven to 200 degrees.
Line 2 large baking trays with baking parchment.
Weigh the flour, salt, sugar, baking powder and ground up oats into a mixing bowl.
Add in the cold cubed butter and work it into the flour mixture until it looks like breadcrumbs.
Very gradually add in the milk. I found I only needed 60ml but I think it depends on the type of flour you are using as the textutres vary so much.
When the biscuit mix has come together place it on a floured work surface and roll it out but not too thinly.
Cut out rounds and place them on the baking trays.
Prick the biscuits with a fork then bake in the oven for 10 minutes.
*The biscuits are very tasty freshly baked. They are a combination of slightly sweet but also slightly savoury.
*I did find they lost their crispness after a few hours and as I am not a fan of chewy biscuits, I froze them.
*I have since been eating them straight from the freezer which is something I discovered I love to do after making my CHAI SPICED BISCUITS. They are cool and crisp, just as I like my biscuits.