English Digestive Biscuits
|1/2 cup||unbleached all-purpose flour|
|1 1/2 cups||stone ground whole wheat flour|
|1 teaspoon||baking powder|
|1/2 cup||butter, at room temperature (1 stick)|
|3/4 cup||confectioners' sugar|
|1/4 cup||milk, cold|
Place dry ingredients in a mixing bowl.
Cut or rub in the butter with a pastry blender, two knives or your fingertips.
Add the sugar and enough milk to make a stiff dough.
Knead this mixture on a flour surface until smooth. All this can be done almost instantly in a food processor.
If you have time, return the dough to your bowl, cover and chill for an hour. This resting time will make the biscuits more tender and crisp.
After the dough has chilled, preheat your oven to 350 degrees.
Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. Traditional digestives are about 2 1/2 inches round.
Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.