Food recipes
Digestive Biscuits
Digestive Biscuits Ingredients: wheat flour, white, all-purpose, unenriched oats leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated margarine, regular, 80% fat, comp...
Digestive Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 375F/190C/gas mark 5.
Lightly oil two baking sheets.
Sieve the flour into a mixing bowl and stir in the oatmeal, baking powder, sea salt and sugar and add in any bran remaining in the sieve.
Rub in the margarine until finely divided.
Stir in the milk wih a round-bladed knife and bring the mixture together with the hands.
Knead lightly until smooth.
Transfer to a lighly floured worktop and roll out t an 1/8 inch thickness.
Stamp out rounds, using cutter and place the rounds on the baking sheets.
Prick with a fork and place at the top of the oven.
Bake for 10-12 minutes until just golden brown.
Remove from the baking sheet and leave to cool on wire racks.
Store in an airtight tin.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 375F/190C/gas mark 5.
Lightly oil two baking sheets.
Sieve the flour into a mixing bowl and stir in the oatmeal, baking powder, sea salt and sugar and add in any bran remaining in the sieve.
Rub in the margarine until finely divided.
Stir in the milk wih a round-bladed knife and bring the mixture together with the hands.
Knead lightly until smooth.
Transfer to a lighly floured worktop and roll out t an 1/8 inch thickness.
Stamp out rounds, using cutter and place the rounds on the baking sheets.
Prick with a fork and place at the top of the oven.
Bake for 10-12 minutes until just golden brown.
Remove from the baking sheet and leave to cool on wire racks.
Store in an airtight tin.