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These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets, something that might be appealing to you at the beginning of the New Year. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They are delicious with tea and fruit.
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter at room temperature
3/4 cup (3 ounces) confectioners' sugar
1/4 cup (2 ounces) cold milk
Preheat your oven to 350°F.
Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.
Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 1/8 inch thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 2 1/2 inches in diameter. Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue.