Digestive Biscuit

Cook Time 1 hour

Servings makes 25 biscuits (or more depending on size)

Ingredients

150g plain flour

75g wholemeal flour (½ cup)

½ tsp bicarbonate of soda

60g brown sugar

35g rolled oats

½ tsp flaky sea salt

90g unsalted butter, cold, cubed

75ml milk

1 tsp honey

1 tsp vanilla extract

85g dark or milk chocolate, melted for coating (optional)

Method

In a food processor, combine the flours, bicarbonate of soda, brown sugar, oats, salt and pulse a few times to combine. Add the cubed butter, and process until the mixture resembles coarse breadcrumbs, for about 1 minute. Place the flour mixture into a large bowl and add the milk, honey and vanilla.

Using your hands, bring the dough together, making a disc. Wrap in cling wrap and chill for 30 minutes.

Preheat the oven to 175°C and line a baking tray with baking paper.

On a lightly floured surface, roll the dough to about 0.5 mm thickness.

Using a 7 cm round cookie cutter, cut out 25 cookies (more or less depending on the size of cutter you use). Place onto a lined baking tray, a few centimetres apart. Repeat with the remaining piece of dough. Using a fork, pierce holes in the middle of each cookie. This prevents air pockets from forming while baking.

Bake for about 15 minutes or until the biscuits are golden - they should be completely firm when cooked. Transfer to a cooling rack and cool completely before serving.

Optional: coat or drizzle the cooled biscuits with melted chocolate.