Digestive biscuits

Overview

Digestive biscuits are a general term for a type of high-fiber biscuits, mostly available in various flavors such as whole wheat, oatmeal, black sesame, etc., which can promote digestion. Today's biscuit is made with whole wheat flour. It is not only rich in nutrition, but can also be used as a cheesecake base for breakfast.

Tags

• baking
• afternoon tea
• aluminum-free baking powder
• brown sugar
• butter
• maltose
• whole egg liquid
• whole wheat flour
• plain flour

Ingredients

Steps

1. 1 Sift together plain flour, whole wheat flour, and baking powder. Whole wheat flour has bran. Pour the sifted out bran back into the flour and mix.

   

2. 2 After the butter has softened at room temperature, add brown sugar and maltose and beat with a whisk until fluffy.

   

3. 3 Add the egg liquid in two batches and beat until thick and smooth.

   

4. 4 Pour in the sifted flour and mix evenly.

   

5. 5 Knead into a soft dough, cover with plastic wrap and refrigerate in the refrigerator for about 1 hour.

   

6. 6 Take it out and sandwich it between two pieces of oil paper, and use a rolling pin to roll it into a piece about 0.3cm thick.

   

7. 7 Use the mold to cut out a round shape. The remaining scraps can be re-rolled into a ball and cut out into round shapes again until used up.

   

8. 8 Arrange into a non-stick plate and poke a few small holes with a toothpick. Let the cookie dough rest for about 10 minutes, then put it in the middle rack of the preheated oven at 180 degrees for about 10-12 minutes.

   

9. 9 Finished product.

   

10. 10 Finished product.

    

11. 11 Finished product.

    

12. 12 Finished product.

    

13. 13 This picture is taken in the morning under natural light.