Homemade Digestive Biscuits
What are digestive biscuits?
‘Digestive biscuit’ seems like an interesting name for a cookie. Well, the first thing you need to know is that in the UK (and most other English-speaking countries), biscuits are not the soft, flaky quick breads served with gravy. The word ‘biscuit’ refers to a sweet hard cookie to dunk in tea or to give as a treat to kids who’ve eaten their beans on toast.
Originally developed by two Scottish doctors in 1839, the biscuits were thought to aid digestion because of the use of sodium bicarbonate in the recipe. Digestive biscuits today don’t include that ingredient, but the name has stuck.
Our homemade digestive biscuits are made with einkorn flour, maple syrup and molasses. A delicious accompaniment to a hot cup of tea or coffee.
Einkorn Digestive Biscuits Recipe
Ingredients
- 2 ½ cups (240 g) Whole Grain 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
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment.
- Mix flour, baking soda, and salt in a large bowl. Cut in butter until sandy. Add maple syrup, molasses, and egg. Knead until smooth.
- 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.
- Bake for 15-17 minutes. Roll remaining chilled dough to finish up.
- Store in an airtight container for up to 3 days.
Makes around 14 cookies.
Thanks
Robin
Sorry, but I cannot understand what is described above. Is 1/8 inch round a stick 1/8 inch in diameter? It is very thin!
What does it mean to cut into 2.5rounds? Cut into 2.5 inch long sticks?
In any case, thank you for your wonderful Einkorn flour, my family loves bread I make from it. We watched you video about your business, and it is great. Wishing you all the best.
Vladimir.
Hope this helps! You can also call us with baking questions at (877) 642-0644 until 4:30 PM EST.
And the rest of the story is…?
wouldnt too much rolling destroy the quality of the dough?
i thought that dough with cut butter can only be rolled once.
i dont if its because of too much gluten development or the butter gets too soft?
why is this dough diff? and why the need for cut butter if rolled so much that butter not cut anymore?