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45 mins

The Great British Bake Off Big Book of Baking
Home-made digestives have a coarser texture and more satisfying crunch than a pack from the supermarket. You also know what’s gone into them! You can finish the biscuits with a coating of melted chocolate or make a savoury version to eat with cheese, dips and pâtés.


Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2022 Linda Collister / Ebury Press · Reproduced with permission. · Taken from The Great British Bake Off Big Book of Baking by Linda Collister published by BBC Books
  • Step 1

    Put the flour, oatmeal, bran, salt, baking powder and sugar
    into the bowl of a food processor. ‘Pulse’ several times until
    everything is thoroughly combined.

  • Step 2

    Add the chunks of butter and run the machine until the
    mixture looks like fine crumbs. With the machine running,
    add enough milk through the feed tube to bring the mixture
    together into a firm but not dry dough. (You can also make the
    biscuit mixture by combining all the dry ingredients in a mixing
    bowl, then rubbing in the butter and finally stirring in the milk
    with a round-bladed knife.)

  • Step 3

    Lift the dough out of the processor bowl, flatten into a thick
    disc and wrap in clingfilm. Chill for 30 minutes until firm.

  • Step 4

    Set the disc of dough between 2 sheets of clingfilm or
    baking paper and roll out 4mm thick. Stamp out rounds with
    the plain cutter and set slightly apart on the greased baking
    sheets. Gather up the trimmings and work them together, then
    re-roll and cut out more rounds.

  • Step 5

    Prick each round several times with a fork, then chill in the
    fridge for about 10 minutes. Meanwhile, heat your oven to
    190°C/375°F/gas 5.

  • Step 6

    Bake the biscuits for 10–12 minutes until golden and slightly
    darker around the edges. To make sure the biscuits cook
    evenly, rotate the sheet or sheets after 5 minutes. Remove the
    sheet or sheets from the oven and set on a heatproof surface

    Leave the biscuits to cool and firm up for 5 minutes, then
    transfer them to a wire rack. When cold store in an airtight
    container for about a week.

  • Step 7

    Make up the basic recipe but reduce the sugar to 50g. Add
    an extra 1/4 teaspoon sea salt plus 1/2 teaspoon garam masala,
    1/4 teaspoon crushed dried chilli and a pinch of cumin seeds.
    Roll out in the same way and cut out 5cm rounds. Chill, then
    bake for about 8 minutes. Makes about 35.

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