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After making the digestive biscuits from scratch for the New York Cheesecake base, I made some for our tea time. The biscuit is delicious but do not expect it to taste like digestive biscuits bought from the store. It actually tastes more like short bread or butter cookies to me! However, it is healthier as I know I used only good ingredients to make it.

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How To Make Homemade Digestive Biscuits

Recipe adapted from here with modifications.

Yields: 32 biscuits

INGREDIENTS:

315g whole wheat flour

1 1/2 tsp baking powder

3/4 tsp sea salt

50g brown sugar (I used organic brown sugar)

168g salted butter, cold

80g milk, cold

Tools:

2 baking trays

Round shape cookies cutter (2 1/2 inch diameter)

METHOD:

Preheat oven to 180C (top and bottom heat).
Line baking trays with parchment paper. Set aside.
In a mixing bowl, combine whole wheat flour, baking powder and salt.
Add butter and use a knife to cut the butter into cubes. Then change to a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
Add in sugar. Use the scrapper to mix all ingredients.
Slowly pour in cold milk while mixing all the ingredients until finish all milk. Divide dough into 2 portions and form each portion into a ball.
On a slightly flour surface, roll out the dough to 1/8 inch thick. Keep the balance of the dough in the fridge. Use a round shape cookie cutter to cut. Dip the bottom portion of the mound/cutter in flour first each time before cutting the dough to prevent the dough from sticking.
Use the scrapper to transfer the cookies on the prepared baking tray, place 2 cm apart. Use a skewer to prick some holes on the cookies.
Bake at preheated oven for 15 - 20 minutes or until slightly golden brown.
Once baked, transfer to a wire rack to cool.