If I had wanted an American-style biscuit, I would have made scones, but what I was craving was a good, old-fashioned English-style biscuit (from the French for twice baked). Digestives come in two varieties; plain and chocolate. What I have produced here is a splice of a digestive and a ginger nut. Why? Because I wanted a dry, ginger digestive that was vaguely sweet and would go well with a cup of tea. That is exactly what I got!
- 3/4 C wholewheat flour
- 3/4 C oats – finely chopped into flour
- 1 tsp baking soda
- 4 tsp ground ginger
- 1 tsp ground cinnamon (optional)
- 4 oz butter
- 1/4 C sorghum molasses
Makes 10-12 approx 100 Calories each.
Preheat the oven to 350 F.
Prepare a baking tray with greaseproof/wax/parchment paper.
Place the oats into your food processor and pulse until you have a chunky flour consistency.
Place the rest of the dry ingredients into the processor and blend until evenly distributed.
Place soft butter into the feeding tube and blend until you have a fine crumb.
Pour the mixture into a bowl and add the molasses.
Combine – first with your favorite wooden spoon and then with your hands – until you have a softish ball. It may seem to be a little dry at first, but will come together when pressed. No need to knead.
Flatten to a disc and then roll out to desired thickness – about 1/4 inch – and cut to your desired size. You can see that I have two sizes in this batch. I would love to claim some genius reason, but I actually dropped and broke the tumbler that I was using as a cutter, half-way through.
Place on the prepared baking tray. Remember that there is plenty of butter in the recipe, so no need to grease the paper. Prick with a fork. The butter will produce steam/moisture and the holes allow the moisture to escape and thus produces a crisper biscuit.
Put baking tray into the oven for 15 mins. Your time may vary, according to the thickness of your biscuits.
Check often towards the end. They will pass through optimum in the blink of an eye.