Homemade Digestive Biscuits

Prepare the dough:

In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).

Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:

Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.

Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:

Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.

Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:

Enjoy with a cup of tea or coffee for a classic pairing.

Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.

Dip in melted chocolate for a sweet treat.

Cooking Tips:

Ensure the butter is cold to achieve a light, crumbly texture.

For a smoother dough, avoid overmixing once the milk is added.

Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH