English Digestive Biscuits | American Tea Biscuits
A digestive biscuit is a semi-sweet biscuit that originated in Scotland, and is popular worldwide.The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed.
Servings: 24 Pieces
- 1 ½ cups Whole wheat flour I used whole wheat pastry flour
- ½ cup All purpose flour
- 1 tsp Baking powder
- ¼ tsp Salt
- ½ cup Butter 1 stick, softened
- ¾ cup Powdered sugar
- 4 tbsp Milk
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or lightly grease them with non stick spray.
In a wide bowl sift together the flours, baking powder and salt.
Add the cubed softened butter to it and using a pastry blender (my hands were the pastry blender); combine the butter with the flour until it resembles coarse sand.
Now add the powdered sugar and mix well.
Add 1 tbsp of milk at a time and knead the flour to form stiff dough. Do not be tempted to add more milk.
On a lightly floured surface, roll the dough out into ⅛ inch thickness.
Using a round cookies cutter (about 2 ½ inch in diameter), cut out the dough and lay them on the prepared baking sheets.
Using a fork, prick evenly on the surface of the cookies.
Bake them in a preheated oven for about 15-18 minutes. Mine took about 16 minutes to become pale brown. Remove them when they are light brown and then cool them entirely on cooling racks.
Store the English Digestive Biscuits in an airtight container once completely cooled.
Calories: 85kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 122IU | Calcium: 18mg | Iron: 1mg