These biscuits were developed during the latter part of the 19^th century to increase fiber in Victorian diets. They are really just sophisticated graham crackers. Very good!  For an article (and a recipe!) about English Digestive Biscuit from the British newspaper, The Guardian,click on the link.

Ingredients:                                                             

1. ½ cup all-purpose flour
2. 1 ½ cups whole wheat flour
3. 1 teaspoon baking powder
4. ½ unsalted butter, in pieces
5. ½ cup sugar
6. 1/3 cup milk

 Pre-heat oven to 350 degrees and prepare 2 baking sheets with parchment paper

1. Put first 5 ingredients into a food processor and pulse until the mixture is the consistency of corn meal.
2. Add the milk and mix until a ball forms.
3. On a floured surface, knead the dough slightly gathering up all the pieces and then roll out –between floured wax paper – to 1/8” thickness.
4. Cut with a 2 ½” round cutter and place on baking sheet about 1” apart as they will not spread much at all.
5. Prick evenly with a fork.
6. Bake until golden, about 15 minutes. Cool on rack.