Digestive Biscuits
Digestive Biscuits Recipe - Traditional Scottish Treat
Introduction
Digestive biscuits are a popular type of sweet biscuit that originated in the United Kingdom. They are known for their slightly sweet and nutty flavor, as well as their crunchy texture. These biscuits are often enjoyed with a cup of tea or coffee, making them a beloved snack for many.
History
The recipe for digestive biscuits dates back to the 19th century, when they were created by two Scottish doctors as a digestive aid. The biscuits were made with whole-wheat flour and other simple ingredients, which were believed to aid in digestion. Over time, the recipe evolved and became a popular snack throughout the UK and beyond.
Ingredients
- 11 oz (312 g) of plain whole-wheat flour
- 4 tbsp of wheat germ
- 0.25 tsp of baking soda
- 0.25 tsp of salt
- 2 tbsp of nonfat dry milk powder
- 4 tbsp of sugar
- 4.5 oz (128 g) of butter
- 5 tbsp of cold water
- 1 tsp of vanilla extract
How to prepare
- Combine the dry ingredients, then cut in the butter until the mixture resembles breadcrumbs.
- Combine the water and vanilla, then drizzle over the dry mixture.
- Blend until the dough can be packed together.
- Roll out the dough on a floured surface or between two sheets of waxed paper until it is about 3 mm (0.13 inch) thick.
- Cut the dough into circles or other shapes, then bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes. Ensure the oven does not get too hot; they should not be too brown.
- Cool the baked goods and store them in an airtight container at room temperature.
Variations
- Add chocolate chips or dried fruit to the dough for a different flavor.
- Substitute whole-wheat flour with all-purpose flour for a lighter texture.
- Sprinkle cinnamon or nutmeg on top of the biscuits before baking for a warm, spicy flavor.
Cooking Tips & Tricks
Make sure to use cold butter when making the dough, as this will help create a flaky texture.
- Be careful not to overmix the dough, as this can result in tough biscuits.
- For a sweeter flavor, you can add more sugar to the dough.
- To achieve a uniform thickness, use a rolling pin to roll out the dough.
Serving Suggestions
Digestive biscuits can be enjoyed on their own or paired with a cup of tea or coffee. They can also be used as a base for cheesecakes or other desserts.
Cooking Techniques
Use a pastry cutter or two knives to cut in the butter for the dough.
- Chill the dough in the refrigerator for 30 minutes before rolling it out for easier handling.
- Bake the biscuits on a parchment-lined baking sheet for easy cleanup.
Ingredient Substitutions
Substitute butter with margarine or coconut oil for a dairy-free option.
- Use almond or soy milk powder instead of dairy milk powder for a vegan alternative.
- Replace sugar with honey or maple syrup for a natural sweetener.
Make Ahead Tips
The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Baked biscuits can be stored in an airtight container for up to 1 week.
Presentation Ideas
Serve digestive biscuits on a decorative plate with a cup of tea for an elegant presentation. - Dust the biscuits with powdered sugar or cocoa powder for a decorative touch.
Pairing Recommendations
Pair digestive biscuits with a hot cup of English breakfast tea for a classic combination.
- Serve the biscuits with a spread of jam or honey for a sweet and savory contrast.
Storage and Reheating Instructions
Store baked digestive biscuits in an airtight container at room temperature for up to 1 week.
- To reheat, place the biscuits in a 300°F oven for 5 minutes to crisp them up.
Nutrition Information
Calories per serving
Each serving of digestive biscuits contains approximately 150 calories.
Carbohydrates
Each serving of digestive biscuits contains approximately 20 grams of carbohydrates.
Fats
Each serving of digestive biscuits contains approximately 8 grams of fat.
Proteins
Each serving of digestive biscuits contains approximately 2 grams of protein.
Vitamins and minerals
Digestive biscuits are not a significant source of vitamins and minerals.
Alergens
Digestive biscuits contain wheat and dairy, which may be allergens for some individuals.
Summary
Digestive biscuits are a tasty treat that are relatively low in calories and provide a small amount of protein and fat.
Summary
Digestive biscuits are a classic treat that are easy to make and delicious to eat. With a few simple ingredients and some basic cooking techniques, you can enjoy these crunchy biscuits at home or on the go. Whether you enjoy them with a cup of tea or as a base for a dessert, digestive biscuits are sure to satisfy your sweet tooth.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I first learned how to make Digestive Biscuits. The recipe was passed down to me by my dear old neighbor Mrs. Jenkins, who was a master in the kitchen and always willing to share her culinary secrets with me.
I remember the day like it was yesterday. I had gone over to Mrs. Jenkins' house to help her with some chores, and she had just pulled a batch of freshly baked Digestive Biscuits out of the oven. The smell that wafted through her kitchen was absolutely divine, and I couldn't resist asking her for the recipe.
Mrs. Jenkins smiled at me and said, "Of course, my dear. I'd be happy to teach you how to make these delicious biscuits." And so, she took me under her wing and showed me step by step how to make the perfect Digestive Biscuits.
The first thing she taught me was that the key to a good Digestive Biscuit is the texture. It should be crispy on the outside, yet have a slight chewiness on the inside. Mrs. Jenkins showed me how to achieve this by using a combination of whole wheat flour and oatmeal in the dough.
She also stressed the importance of using good quality butter, as it would give the biscuits a rich and buttery flavor. Mrs. Jenkins always used unsalted butter in her baking, as she believed it allowed her to control the amount of salt in her recipes.
As we mixed the dough together, Mrs. Jenkins shared with me the history of Digestive Biscuits. She told me that they were originally created in Scotland in the 19th century as a way to aid digestion. The biscuits were made with whole wheat flour and oatmeal, which were believed to have digestive properties.
After we had rolled out the dough and cut it into rounds, Mrs. Jenkins showed me a little trick she had learned to give the biscuits their signature crumbly texture. She pricked each biscuit with a fork before baking them, which allowed steam to escape and prevented them from puffing up too much.
As we waited for the biscuits to bake, Mrs. Jenkins brewed us a pot of tea and we sat down to enjoy a couple of her freshly baked creations. The biscuits were absolutely delicious – crisp, buttery, and just the right amount of sweetness. I savored every bite, feeling grateful for Mrs. Jenkins' generosity in sharing her recipe with me.
From that day on, Digestive Biscuits became a staple in my baking repertoire. I would make them for special occasions, like birthdays and holidays, and they were always a hit with my family and friends. I loved how versatile they were – perfect on their own, or paired with a cup of tea or a scoop of ice cream.
Over the years, I have made some small tweaks to Mrs. Jenkins' original recipe, adding a touch of cinnamon or a sprinkle of chocolate chips for a twist. But the core of the recipe remains the same – whole wheat flour, oatmeal, butter, and a pinch of salt.
Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making Digestive Biscuits just as much as I have. Remember to take your time with the dough, and don't forget to prick each biscuit before baking. And most importantly, savor every bite, just as Mrs. Jenkins and I have done over the years.
Happy baking, my dear, and may these Digestive Biscuits bring you as much joy and satisfaction as they have brought me.
Categories
| Scottish Appetizers | Scottish Desserts | Scottish Recipes | Scottish Snacks | Vanilla Extract Recipes | Wheat Flour Recipes | Wheat Germ Recipes | Whole Wheat Flour Recipes |