Digestive Biscuits by Gary Rhodes - celebrity chef
Makes approx. 24
- 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.
- 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!
Why has this recipe been donated to Epilepsy Action?
Each year in October, Epilepsy Action holds a fundraising event called National Tea and Cake Break, asking people to pop the kettle on, make a brew, bake a cake and have a cuppa with us! The money raised goes towards helping everyone affected by epilepsy in the UK!
Holding a National Tea and Cake Break really is a piece of cake! Whether it’s a cup of tea and a cake in your kitchen or a tea party at your workplace, you can hold your Tea and Cake Break anywhere and invite anybody along to share the fun. In the past, we have had Tea and Cake Breaks registered all over the UK; from Cornwall to Scotland, in schools, homes and workplaces.
If reading this recipe has inspired you to hold a National Tea and Cake Break for Epilepsy Action, why not register for your free fundraising pack now and #BakeADifference?