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Homemade Digestive Biscuits

Ingredients

  • 2 ½ cups (240 g) Whole Wheat Einkorn Flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons (113 g) cold unsalted butter, cut in 1/4-inch cubes
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 large egg
Organic Einkorn Whole Wheat Flour 2 lb.

Organic Einkorn Whole Wheat Flour 2 lb.

$9.29
Regular price

Makes around 14 cookies

Instructions

  1. Preheat oven to 350° F. Line a cookie sheet with parchment.
  2. Mix flour, baking soda, and salt in a large bowl. Cut in butter until sandy. Add maple syrup, molasses, and egg. Knead until smooth.
  3. Roll the dough to ⅛ inch round. Cut into 2 ½ rounds or rectangular biscuits. Pierce with a fork. Place on parchment-lined baking sheet. Gather remaining scraps of dough and refrigerate.
  4. Bake for 15-17 minutes. Roll remaining chilled dough to finish up.
  5. Store in an airtight container for up to 3 days.

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Homemade Digestive Biscuits

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