Generally speaking, I don’t buy biscuits,well except for the odd occasions when Mr. S/H can’t resist the lure of a glossy packet with some double, triple, chocolate chunk promise inside.
They’re expensive, packed to the rafters with sugar and god knows what else, and shout from the biscuit tin, just begging to be devoured by a vulnerable passer by.
I do however bake biscuits, not every week, but often enough. With cries of; ‘it’s ages since you made us some biscuits Mam’ coming at me from all sides this week, I figured Id better oblige.
Sometimes, the anything for a quiet life motto, just has to be applied.
These biscuits are made with stone ground wholemeal flour, I always use Ballyminane Mills, I find it excellent. The end result is quite similar to the humble digestive biscuit, though with less of a ‘snap’. They have some sugar, but aren’t overloaded with the stuff, and being homemade, they aren’t full of additives and nasty things that will keep them ‘fresh’ for 2 years!
300g Stoneground Wholemeal Flour
200g Plain Flour
1/2 tsp Bread Soda
50g Caster Sugar
110g Soft Butter
1 Tbsp Soft Brown Sugar for rolling
Preheat the oven to 200C, line a tray with baking parchment or simply dust with flour.
Add the butter and rub it in with your fingertips, you’re after an almost crumb like consistency.
Add the buttermilk and bring it all together to a soft dough.
Roll the dough out on a floured surface until it’s quite thin.
Cut out your biscuits with a cutter and transfer to the tray, repeat this until all of the dough has been used.
Prick the biscuits with a fork and bake for 10-15 minutes.
This makes approximately 25 biscuits, very happy children and a well impressed husband!