5 Aug 2015

Homemade Easy Digestive Biscuits/ Crackers

Early Morning tea is an therapy to me. It rejuvenates and prepares me to start my day, so early morning bed tea is important and a must sip to me. And how I wont make that first sip even more special by adding that personal touch. 
Usually me and my husband prefer having rusk with our first tea, dip dip and in to the mouth with hot cuppa. Aaahhh this awakens us.!!
So to be even more awakened with our sip, I thought to try something on my own and this is what came to my mind, whole wheat and oats digestive biscuits.., healthy start, Isn't it!!
Perfect crunch and crisp, and on top it's a home made, awakens us freshly and happily...!!
Mine got little dark after 10 minutes of baking, I didn't keep a check. May be next time I shall cover it with a foil as soon before it starts darkening. But it doesn't taste burnt at all. Infact the texture, crumb and crispness seems perfect to me...only the darkening is to be taken care next time.!! So let's start.


3/4 cup whole wheat flour
1/2 cup Five grain cereal rolled oats coarse grinded or oats flour (you can use instant oats or any rolled oats, mine is mix of five grains oats made with flax seeds)
1/4 cup all purpose flour
1/3 cup light and soft brown sugar
3 tbsp white caster sugar 
3/4 tsp baking soda
1/2 tsp salt
65 grams or half stick of butter 
3 tbsp of milk to form a biscuit dough


In a large bowl, mix whole wheat flour, all purpose flour, coarse grinded oats, salt, light soft brown sugar, caster sugar and baking soda. Mix all well.
Now add butter (doesn't matter if it is cold than)
Mix butter well with your both hand by rubbing the flour between your palms. At the end when butter is mixed in, it should give you a bread crumb like sight.
Now add milk, bring all the ingredients together to form a dough. Dough will be soft due to butter but will not be sticky at all. 

Transfer the dough in to plastic cling film, wrap it tightly by spreading a little with your fingers and put it in to the refrigerator for minimum 1 hr. (This will help to roll the dough perfectly, else it will stick )

After 1 hrs, bring it out. 
Open the cling wrap, and let the dough on the film.

To roll it easily, cover the top with another cling film. This will be easy to roll without dusting flour on surface..
Meanwhile preheat your oven at 180 degree Celsius.

Sides will crack, but not a problem, keep going by pinching the crack a little.
Roll it in to a large square with rolling pin, it should not be thin, but atleast minimum of 1/8-1 inch thickness..

Cut it with a round cookie cutter or any shape of your choice.

Place all the cut cookies on a baking tray lined with a parchment paper.
Again, Gather the sides of the dough, re roll it and cut.
Bake the biscuits at 180 degree Celsius in preheated oven for 18 minutes. (Mine got lil dark after ten minutes of baking so I covered the top with a foil and baked further. I insist you to keep a check)
After baking, bring it out of the oven, let the biscuits be in tray for 2-3minutes. 
Later transfer it on a wire rack and allow it to cool completely and store in an air tight container.

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