Balloon Boy Digestives


¾ cup whole wheat pastry flour
¼ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon powdered ginger (optional)
1 Tablespoon rolled oats
4 Tablespoons butter, softened
4 Tablespoons brown sugar
4 Tablespoons milk


Preheat oven to 375 degrees. 

Sift together flour, baking powder, salt, (and, if you want a beat of soothing heat, ginger) into large bowl.  Stir in oats.

In a small bowl, cream together butter and sugar (I just used a wooden spoon) and add to dry ingredients along with the milk.  Stir together until mixture becomes a paste.

Turn bowl out onto floured wax paper and knead until smooth.  This will only take a minute.

Place another sheet of waxed paper over dough and roll out until 1/8” thick.

Cut dough using 2 ½” round cookie cutter and transfer to parchment lined cookie sheets.  Gather scraps and repeat until all of the dough is used.  Prick cookies with a fork. (*Note-if dough seems too soft to transfer, pop in the freezer for 5 minutes and it will be easy to do.)

Bake 15-20 minutes until medium golden.

Cool on baking sheets for a few minutes and then transfer to cooling rack to cool completely.