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| Digestive biscuit recipes |
Digestive biscuits are hard, semi-sweet biscuits sometimes
known as sweetmeal biscuits. Early recipes called for baking soda,
believed to have a positive effect on digestion, hence the name.
Digestives are light-brown in colour and have a distinctive malty
flavour due to the use of coarse brown wheat flour; other ingredients
include sugar, salt, ground wholemeal, vegetable oil or butter, and
sometimes milk.
Storage
Store digestives in an airtight container – any moisture
will make the biscuits soggy. Uncooked biscuit dough can be frozen for
up to two months.
Preparation
Roll the biscuit dough into a log and chill in the fridge,
then slice into rounds. For chocolate digestives, place baked and
cooled digestives onto a wire rack and pour over melted chocolate; allow
the chocolate to cool and harden before eating.
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