Best Fruit Digestive Biscuit Recipes
DIGESTIVE BISCUITS
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make a wonderful addition to our Fruit Platter with Whipped Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4Â cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
- Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4 cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
- Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about 1/8 inch thick). Using a 2 1/2-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with 1/2 teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely.
DIGESTIVE BISCUITS
I spent a summer in the UK a few years back and practically lived off McVities Digestive Biscuits. Cheap and easy to find in the UK, fairly expensive and hard to find in the US, so I decided to make them myself. I was not able to find a recipe that tasted enough like them, so I made my own recipe. They have been really popular with other McVitie lovers. Hope you like them, too!
Provided by SerenaWeber
Categories Dessert
Time 35m
Yield 12-16 biscuits, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
- You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
- Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
- Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
- Store in an airtight tin -if storage is even necessary! They will go fast.
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