Gary Rhodes' recipe for digestive bicuits

Makes approx. 24

Ingredients

• 4oz/100g wholewheat flour

• 4oz/100g medium oatmeal 

• 2oz/50g soft brown or caster sugar

• 1teaspoon baking powder or ½ teaspoon of bicarbonate of soda

• pinch of salt

• 4oz/100g butter or margarine

• 1-2 tablespoons milk

You will also need a lightly greased baking sheet and some cling film.

Method

• Pre-heat the oven to gas mark 4/350F/180C.

• Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix.

• This creates a reasonably delicate dough so it's important to roll between the sheets of cling film with great care. When 3mm thick cut into 6-7cm discs re-rolling any trimmings.

• Place the discs on a lightly greased baking sheet and bake in the pre-heated oven for 15-20 minutes, until lightly browned and firm to the touch.

• Remove from the oven and leave to rest for five minutes before transferring onto a wire rack.

The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once you have made them, it is very rare they last that long!

• Organise your own Tea Break