Digestive Biscuits with Raisins
These crispy, sweet digestive biscuits made with rolled oats and raisins are perfect for morning tea or coffee. Perfect for cheesecake base if made without raisins.
Ingredients
- 3/4 cup (100g) wholewheat flour
- 1 cup (100g) rolled oats
- 4 tbsp (60g) sugar
- 1 tsp (4g) baking powder
- 3 tbsp raisins
- pinch of salt
- 1/2 cup (110g) butter , at room temperature
- 2 tbsp (30ml) milk
Instructions
- Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency. Let the dough rest 15 minutes in the fridge.
- Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
- Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
- Bake for about 15-18 minutes until lightly brown.
- Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.
Nutrition
Serving: 1 biscuit out of 18Calories: 102kcalCarbohydrates: 12.7gProtein: 1.7gFat: 5.3gSaturated Fat: 3.1gCholesterol: 13mgSugar: 4.1g