Digestive Biscuits

makes 24 cookies

3/4 cup whole wheat flour
1/4 cup all purpose flour
1/4 cup wheat bran (see substitutions below)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/8 teaspoon fine salt
4 tablespoons unsalted butter, cold and cubed
1 tablespoon vegetable shortening
5 tablespoons light brown sugar
3 tablespoons half and half
1/2 teaspoon pure vanilla extract

In the bowl of a food processor, pulse the flours, wheat bran, baking powder, baking soda, cream of tartar, and salt until combined.  Add butter, shortening, and brown sugar; pulse until combined.  Add half and half and vanilla; pulse until combined.  Press dough into a ball and wrap well with plastic wrap; refrigerate until firm, at least 30 minutes. 

To bake, preheat oven to 350F.  Roll dough to 1/8-inch thickness between two sheets of wax paper (use 1/8-inch dowels as a guide).  Cut cookies using 2 1/2-inch round cutter.  Prick the cookie cutouts evenly with a fork or skewer.  Slide the wax paper onto a sheet pan and chill for a few minutes before transferring cutouts to a silicone or parchment lined sheet pan.  Bake for 15-18 minutes, until golden brown.  Cool completely on a cooling rack.  Store in an airtight container.

Note:  ground bran cereal, wheat germ, oat bran, ground flax seeds, or any combination thereof, can be used as a substitution for the wheat bran.

recipe adapted from Serena Weber
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