Prep 15minBake 18-20minMakes about 18 Reminiscent of the good old Digestives, these biscuits easily swing between savoury and sweet. Serve them with blue cheese or dip them in dark chocolate to give them the flavour preference you prefer. Ingredients 150g (5¼oz) wholemeal plain flour130g (1 cup/4½oz) oat bran75g (⅓ cup, firmly packed/2¾oz) brown sugar1 teaspoon baking powder½ teaspoon salt125g (4½oz) chilled salted butter, cubed60ml (¼ cup/2fl oz) milk Method Preheat oven to 180°C/350°F (160°C/315°F). Line two oven trays with non-stick baking paper. Put the flour, oat bran, brown sugar, baking powder, salt and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Sprinkle the mixture with the milk and use the pulse button to process until the mixture starts to come together as a dough. Transfer the mixture to a bowl and bring it together with your hands. Turn the dough onto a lightly floured surface and use a lightly floured rolling pin to roll out until about 5mm/¼in thick. Use a 6cm/2¼in round cutter to cut the dough into discs and place them on the lined trays about 3cm/1¼in apart. Prick the tops of each biscuit twice with a fork. Re-roll any off cuts and cut out more biscuits. Bake in preheated oven for 18-20 minutes or until golden around the edges, aromatic and cooked through. Cool on the trays. Baker's Tip These biscuits will keep in an airtight container at room temperature for up to 1 week. This recipe is from Anneka's SBS Food online column, Bakeproof: Cookies in a hurry. CLICK HERE for more Bakeproof recipes. Photography by Alan Benson.
