Sophie's Digestives Recipe

Ingredients

• 100g Rolled Oat, pulsed in a blender to form a medium oatmeal
• 50g YQ Wheat Flour
• 50g Botanical Flour - #2 Meadow Blend
• 40g Soft Brown Sugar
• ½ tsp Salt
• ½ tsp Bicarbonate of Soda
• 75g Butter
• 1 small Egg, beaten

Method

1. Preheat the oven to 190C and line a large tray with parchment paper.
2. In a large bowl mix the oatmeal, flour, bicarb, sugar and salt.
3. Dice the butter, cold from the fridge and add it to the bowl. Rub in with your hands until it looks like breadcrumbs.
4. Add the beaten egg and mix with your hands until a dough forms. Don't work it too long, just long enough for it all to stick together.
5. Wrap the dough in clingfilm or beeswax wrap and pop it in the fridge for about 30 minutes.
6. Dust your work surface and rolling pin with flour. Take it out of the fridge and roll out the dough to about 3-5mm. Honestly, I have never, ever measured the thickness of my dough! It's usually a bit uneven but I like that. It means some of the biscuits are a bit thicker and some thinner. The thin ones bake faster so they are a bit browner and nuttier... All good. Using a cutter - can be 8cm but you choose what size biscuits you want - cut out the biscuits and put them on the baking sheet. You can prick them with a fork to get that shop-bought look, or not. I usually forget and it doesn't affect the taste.
7. Bake for about 15-17 minutes depending on the size and thickness of your biscuits. Have a look and see, when they are the shade of brown that you like, take them out! Cool on a wire rack.