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Einkorn Digestive Biscuits

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

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  1. Line a baking tray with parchment and pre-heat the oven.
  2. Measure the sugar and salt into a jug, add the water and stir until dissolved.
  3. Put the flour and baking powder into a bowl and stir to combine.
  4. Rub the fat into the flour to make very fine breadcrumbs.
  5. Add the prepared sugar liquid and stir to make a soft dough.
  6. Cover and chill the dough for 30 minutes.
  7. Lightly flour the work surface and roll out the dough to the thickness of a pound coin.
  8. Press the biscuit cutter into the dough and gently lift the dough circles onto the prepared baking tray.
  9. Gather together the off-cuts, press them together to make another ball of dough and roll it out for further biscuits.
  10. Prick each biscuit a few times with a fork.
  11. Bake for 6-7 minutes, until lightly golden.
  12. 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

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