Every morning starts with a cup of tea and a couple of digestive biscuits. I find these biscuits to be light and just the perfect match for the morning cup. This is time when I do not like to eat much but at the same time have something to go with my tea. Tea alone does tend to cause problems with the digestive system.
Different brands have come up with their own versions of digestive biscuits and each one has its takers. I too stick to a particular brand but every glance at the ingredient list leaves me feeling confused and a little wary. Do I know what I am eating?
Since I am already into a bit of baking stuff trying out a digestive biscuit did interest me. I looked up quite a few recipes as well and finally came up with one of my own. These homemade multigrain biscuits are packed with the goodness of whole wheat, rice, oats and a touch of flax seeds. There are no additives and no such ingredient that I cannot pronounce or identify.
And not to forget the sugar which is well within my control.
Using milk instead of water to knead the dough gives a boost to the nutrition quotient.
So let us make some super easy homemade digestive biscuits right away! With the given ingredient list you will get a rather small batch. You can multiply as per your need.
· Refined flour: ¼ cup
· Whole wheat flour: ½ cup
· Rolled oats: 2 tbsps
· Rice flour: 1 tbsp
· Flax seeds (roasted and ground): 1 tsp
· Ghee: 3 tbsp
· Sugar: ¼ cup
· Salt: a small pinch
· Baking powder: ½ tsp
· Milk to kneed
In a large bowl, sieve together refined flour, whole wheat flour, rice flour, salt and baking powder.
Add the rolled oats and flax seed powder.
Add the ghee to the dry ingredients. Rub between hands to get a grainy texture.
When well mixed make a well in the center and pour a little milk. Start kneading.
Your dough should neither be too hard nor too soft. It will be a bit crumbly but that is fine.
Tear away a handful of dough and make a ball. Roll out the dough to a thickness of approximately one centimeter. Using a cookie cutter cut circles and place on a cookie sheet.
Bake in preheated oven as 180 degrees Celsius for 15-20 minutes. When done let them rest in the oven for a couple of minutes before removing the tray.
Allow to cool and store in an airtight container.