Einkorn Digestive Biscuits

Name: Einkorn Digestive Biscuits
Ingredients: 50 g demerara sugar; pinch salt; 3 tbsp boiling water; 125 g Doves Farm Organic Einkorn Flour; 2 tsp FREEE Baking Powder; 50 g butter or lard; flour

Makes 20

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.

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Free from Egg, Soya, Nuts

Vegetarian, Organic

Ingredients

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

Line a baking tray with parchment and pre-heat the oven.
Measure the sugar and salt into a jug, add the water and stir until dissolved.
Put the flour and baking powder into a bowl and stir to combine.
Rub the fat into the flour to make very fine breadcrumbs.
Add the prepared sugar liquid and stir to make a soft dough.
Cover and chill the dough for 30 minutes.
Lightly flour the work surface and roll out the dough to the thickness of a pound coin.
Press the biscuit cutter into the dough and gently lift the dough circles onto the prepared baking tray.
Gather together the off-cuts, press them together to make another ball of dough and roll it out for further biscuits.
Prick each biscuit a few times with a fork.
Bake for 6-7 minutes, until lightly golden.
When cold store biscuits in a tin.

Equipment

Large baking tray, 6cm/2¼" biscuit cutter

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

7-9 minutes

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Gluten Free Baking Powder 130g

£1.45

Organic Stoneground English Wholemeal Einkorn Flour 1kg

£3.10

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Ingredients

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

Einkorn Digestive Biscuits

Makes 20

Ingredients

Write a review

Gluten Free Baking Powder 130g

Organic Stoneground English Wholemeal Einkorn Flour 1kg

Find a recipe

Ingredients

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