In college I studied abroad in Florence, Italy and discovered digestives. I lived in a fifth floor walk up apartment with 4 roommates. I had the only single bedroom in the apartment, a tiny little room consisting of a bed and small dresser, where my head reached the ceiling. There were no smartphones at the time so I would check my emails at an internet cafe down the street. I spent a lot of my down time in my bedroom reading through all the Harry Potter books snacking on digestives with a cup of tea. Digestives are a crunchy cookie, they are not-too-sweet and sometimes topped with a thin layer of chocolate.
I hadn’t thought about these little biscuits for years until I stumbled upon a lemon cheesecake with a digestive cookie crust. Since I have been on a kick of making homemade versions of packaged cookie favs I did a little research and whipped these up in the food processor with some basic pantry ingredients. They make a great snack (i’m partial to the chocolate dipped) or use ’em anywhere you would for a graham cracker crust- pies, cheesecake, bars….
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Digestive Biscuits
Description
In college I studied abroad in Florence, Italy and discovered digestives. I lived in a fifth floor walk up apartment with 4 roommates. I had the only single bedroom in the apartment, a tiny little room consisting of a bed and small dresser, where my head reached the ceiling. There were no smartphones at the time so I would check my emails at an internet cafe down the street. I spent a lot of my down time in my bedroom reading through all the Harry Potter books snacking on digestives with a cup of tea. Digestives are a crunchy cookie, they are not-too-sweet and sometimes topped with a thin layer of chocolate.
I hadn’t thought about these little biscuits for years until I stumbled upon a lemon cheesecake with a digestive cookie crust. Since I have been on a kick of making homemade versions of packaged cookie favs I did a little research and whipped these up in the food processor with some basic pantry ingredients. They make a great snack (i’m partial to the chocolate dipped) or use ’em anywhere you would for a graham cracker crust- pies, cheesecake, bars….
Ingredients
1/2 cup (60 grams) all purpose flour
1 1/2 cups (170g) whole wheat white flour
1 teaspoon baking powder
pinch of salt
8 tablespoons (113g) unsalted butter, at room temperature, cut into 1 inch cubes
1/2 cup (100 grams) light brown sugar
1/4 cup (57g) milk, cold
2 dark chocolate, optional
1 tsp avocado oil or coconut oil
Instructions
- Combine the flours, baking powder, salt and sugar in the food processor. Pulse to combine.
- Add the butter and pulse util it resembles a coarse meal. Add the milk and pulse until a dough forms. Wrap the dough in plastic and flatten into a disk. Refrigerate for 20 minutes or overnight.
- Roll the dough out to a bit more than 1/8″ thick, and cut into any desired shape. I used a 2 1/2 inch biscuit cutter.
- Place the cutout cookies on the prepared baking sheets. Prick them all over with a fork, and bake until pale gold, between 15 and 20 minutes.
- Remove the cookies and allow to cool. They will keep for a week or process into fine crumbs and freeze for crusts.
Notes
To make Chocolate Digestives
In a medium stainless steel bowl set in a skillet of not quite simmering water, melt the chocolate and oil. Spread a thin layer of melted chocolate over the cooled biscuits and allow to cool until firm.
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