Spelt digestive biscuits

River Cottage recipe with Heston method

Ingredients

1/2 quantity from book works fine to make about 20 biscuits:

• 125g cold unsalted butter cubed
• 125g Shipton organic spelt wholemeal flour
• 125g Shipton medium oatmeal
• 65g soft brown sugar
• 5g salt
• 1 tsp baking powder
• A little milk to mix

Method

Mix flour/oatmeal/salt/baking pwder in a bowl

Using paddle on mixer at medium speed beat butter and sugar together until light and fluffy (no more than 5 mins)

Switch mixer to low speed and add flour

Use just a smidge of milk to bring everything together

Put your hand into a sandwich bag and bring the dough together by turning bag outside in

Put dough into refigerator for at least 1/2 hour

Flour baking paper and roll out dough between 2 sheets

I roll out quite thin and give a high bake at 180degC which makes and keeps the biscuits nice and crisp - although they won't last long!

Thanks to Hugh and Heston

Added by: Fozzie

Related products

Organic White Spelt Flour (408)
Spelt is an ancient grain closely related to Emmer.

Organic Spelt Wholemeal Flour (407)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

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