Digestive biscuits

170g plain wholemeal flour
170g medium oatmeal
150g margarine
1/2 teaspoon bicarbonate of soda
65g muscovado sugar
pinch of salt
splash of milk

1) mix flour, oatmeal, salt, bicarb and sugar together.
2) rub in the margarine and bring mixture together to form a very stiff dough – you may have to add a splash of milk if your margarine doesn’t provide enough moisture
3) press into rough biscuit shapes on baking trays, prick all over with a fork to help heat transfer through the biscuit and bake at 170 degrees for about 12 minutes
4) transfer to a wire rack and leave to cool and crisp.


About Tiger

dreamer. writer. thinker. sometimes all three at once.
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One Response to Digestive biscuits

  1. Pingback: Truffles (non-dairy) | Benzoate Intolerance Support

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