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Homemade Digestive Biscuit ๐Ÿช

Digestive Biscuits: Created in the 1830s by Scottish doctors who originated the idea while looking for a simple food to encourage healthy digestion. The original recipe included whole-grain flour, butter and baking powder. Digestive biscuits which are made with whole-grain flour offer the most dietary fiber, according to a comparison study done by Consumer Affairs. The highest amount of dietary fiber found in a commercially mass-produced digestive biscuit was 7.1 percent. A high-fiber digestive biscuit may help you feel full longer than a cookie made with processed white flour and refined sugar.



INGREDIENTS:

  • 240g wheat flour

  • 70g powdered sugar 1 TSP baking powder

  • 1/4 TSP salt

  • 130g unsalted butter

  • 5 TBS milk




INSTRUCTIONS:


1. Preheat oven 170ยฐC. Mix wheat flour, baking powder, powdered sugar and salt together in a big bowl.

2. Add in butter and mix with the flour mixture until incorporated.

3. Then, add in milk.

4. Mix until it turns into a dough. If the texture is sticky, add in more wheat flour.

5. Sprinkle some flour on the dough and cover it with a baking paper.

6. Flatten the dough using rolling pin.

7. Using a round biscuit mould to form a circle on the dough. If you don't have any, feel free to use a round glass/cup.

8. Transfer the dough onto a non-stick baking pan. Use a toothpick to create a dot on the surface of the dough.

9. Bake in preheated oven 170ยฐC for 20 - 30 minutes. Depending on your oven temperature.

All done! Enjoy your digestive biscuit! The best way to ensure that your digestive biscuits pack a powerful nutritional punch is to make your own from scratch. They're not difficult to bake, and doing so allows you to control the quality of the ingredients. Use whole-wheat flour and real butter.



This biscuit will last for 3 - 4 days. To keep them fresh, cover and store them in an airtight container at room temperature.



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