Cristina's Homemade Digestive Biscuits

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Ingredients: 

100g medium oatmeal 

50g rye flour

50g plain flour

50g muscovado sugar

1tsp cream of tartar and ½ teaspoon of bicarbonate of soda

pinch of salt

100g butter/sunflower oil

1-2 tbsp milk

Preparation

Pre-heat the oven at 180C.

Mix together all of the dry ingredients in a food processor

Add the butter or oil to achieve a breadcrumb texture.

Add enough milk to create a moist pastry consistency.

Refrigerate for 15 minutes to firm the mix.

Roll the dough between cling film sheets with `great care to a thickness of 3mm thick

Cut into 6-7cm discs
Re-rolling any trimmings.

Place the discs with the help of a spatula on a lightly greased baking sheet and bake for 15-20 minutes.

Remove from the oven and leave to rest for five minutes before transferring onto a wire rack.

You can make half coated digestive by melting some dark or milk chocolate over a pan of boiling water, spread it with the help of a spatula on one side of the biscuit and let it cool before eating… if you can resist any temptation!