These biscuits were developed during the latter part of the 19th 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.
- ½ cup all-purpose flour
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ unsalted butter, in pieces
- ½ cup sugar
- 1/3 cup milk
Pre-heat oven to 350 degrees and prepare 2 baking sheets with parchment paper
- Put first 5 ingredients into a food processor and pulse until the mixture is the consistency of corn meal.
- Add the milk and mix until a ball forms.
- 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.
- Cut with a 2 ½” round cutter and place on baking sheet about 1” apart as they will not spread much at all.
- Prick evenly with a fork.
- Bake until golden, about 15 minutes. Cool on rack.