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Wholemeal Einkorn Digestive Biscuits

5.0

4 Ratings

6-8 minutes 20 digestive biscuits Egg,Nuts Vegetarian

About this recipe:

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The wheaty flavour of this great, classic British biscuit is intensified when baked with Einkorn flour. For authenticity use a hard fat such as butter or lard, rather than margarine or a butter substitute.

Equipment:

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2 x baking trays, 6cm/2¼” biscuit cutter or cup, 2 x mixing bowls and jug

Ingredients:

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50g demerara sugar
pinch of salt
3 tbsp boiling water
125g Doves Farm Organic Einkorn Flour
2 tsp Doves Farm Baking Powder
50g butter or lard
butter, for trays
flour, for dusting

Method:

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220°C, Fan 200°C, 425°F, Gas 7  

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Measure the sugar and salt into a jug, add the water and stir until dissolved.
  4. Put the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  5. Chop the butter or lard into the bowl and use a fork or pastry blender to work it into fine breadcrumbs.
  6. Pour on the prepared sugar liquid and mix to form a soft ball of dough.
  7. Cover and rest the dough for 30 minutes.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  9. Roll out the dough to a 3mm/ ⅛” thickness.
  10. Press a 6cm/2¼” biscuit cutter or cup into the dough and gently lift the dough circles onto the prepared baking trays.
  11. Gather together the off-cuts, press them together to make another ball of dough and roll it out for further biscuits.
  12. Prick each biscuit a few times with a fork.
  13. Bake for 6-8 minutes, until lightly golden.
  14. When cold store biscuits in a tin.

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