Digestive Biscuits

Digestive Biscuits (named for their supposed health benefits when they were first developed back in the 1800's) are a plain, sublimely comforting cookie that I have loved since I was a little girl. My mother swore by Peek Freans, but McVities are also excellent. They can be hard to find in the U.S., but not to worry--they are surprisingly easy to make at home! Although the texture of these biscuits is somewhat more shortbread-like than the commercial variety, these delicious biscuits are definitely an acceptable substitute. My family likes them sweet, but you can cut the sugar back to one-half cup or less if you prefer a less-sweet or savory biscuit. If you are in the mood for a more decadent treat, try dipping the tops in melted chocolate—soooo good!

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• 1-1/2 cups Graham Flour*
• 1/2 cup All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt**
• 1/2 cup unsalted butter
• 3/4 cup powdered sugar
• 1/4 cup milk
• Decorative sugar crystals, optional

Preheat oven to 350°F.

Combine flour, baking powder and salt in a mixing bowl. Cut in butter (using a pastry blender or by rubbing between your fingertips) until mixture resembles coarse crumbs. Stir in the sugar. Add milk and mix until a stiff dough is formed. Knead into a smooth ball and roll out on a floured board to 1/8” or so thickness. Cut into rounds or other desired shapes and place on a greased cookie sheet (or use parchment paper). Prick cookies all over with the tines of a fork. Sprinkle with sugar crystals.

Bake 15-20 minutes, until a pale golden brown. Do not under bake or the biscuits will not be crisp.

*Can also use traditional whole wheat flour, but I like the sweeter, nuttier flavor and chewy texture of graham flour (sometimes known as “wholemeal” flour).
**Salt can be omitted depending on preference of if salted butter is used

Honey Graham Hamburger Buns

Graham flour has a coarse texture and a sweet taste that I find superior to traditional whole wheat flour. Although the two flours are milled differently, they can usually be used interchangeably. Graham flour can be hard to find, but look for it at your local health food store (or try Hodgson's Mill or Bob'sRed Mill). These buns are perfect for hamburgers, and especially delicious with veggie burgers, grilled chicken, or avocado sandwiches.  I like mine with lots of seeds on top.

Make the dough in the bread machine; bake in the oven. 

• 1-1/4 cups lukewarm milk
• 1 egg
• 2 tablespoons soft butter
• 1/4 cup honey
• 3/4 teaspoon salt
• 2-3/4 cups bread flour
• 1 cup graham flour (can substitute whole wheat flour)
• 2  teaspoons active dry yeast

• 1 egg, beaten with one tablespoon of water (for glaze)
• Seeds for topping (sesame, poppy, sunflower, pumpkin, etc.)--optional

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Place ingredients in the bread machine in the order recommended by the manufacturer (usually the order listed above).  Select dough cycle (for 2lb-loaf).

Remove dough at end of cycle and knead briefly.  Divide dough into 8-10 portions, form into buns and place on a baking sheet (lightly greased or covered with parchment paper).  Cover and let rise in a warm place for one hour, or until buns have doubled in size.  

Preheat oven to 350 degrees F. Brush the buns with the egg/water mixture, and if desired, sprinkle on seeds. 

Bake for 10-15 minutes, or until golden brown.  Remove from pan and cool on baking rack.

Wheat Germ Snickerdoodles

If you prefer whole-wheat, this is the snickerdoodle for you!

• 1 CUP BUTTER, SOFTENED
• 1-1/2 CUPS BROWN SUGAR
• 2 EGGS
• 1 TEASPOON VANILLA
• 1/2 CUP WHEAT GERM
• 2-1/2 CUPS WHOLE WHEAT FLOUR
• 2 TEASPOONS BAKING POWDER
• 1/2 TEASPOON SALT
  

• 1/2 CUP BROWN SUGAR
• 1 TEASPOON CINNAMON

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Preheat oven to 400 degrees.

Cream butter and brown sugar together until light and fluffy. Beat in the eggs, one at a time. Blend in the vanilla and wheat germ.

Sift together flour, baking powder, and salt and stir into creamed mixture.

Combine the 1/2 cup brown sugar and cinnamon in a small bowl.

Shape dough into balls the size of walnuts, and roll in the cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until completely set. Cool on a wire rack.

Makes 4-6 dozen cookies.

Whole-Wheat Oatmeal Cookies

A healthy take-along treat!

• 1/2 CUP WHOLE-WHEAT FLOUR
• 1-1/2 CUPS QUICK ROLLED OATS
• 1/2 TSP BAKING POWDER
• 1/4 TSP SALT
• 1/2 TSP CINNAMON
• 1/8 TSP GRATED NUTMEG
• 6 TBLSP SOFT BUTTER
• 1/2 CUP BROWN SUGAR
• 1 EGG
• 3 TBLSP MILK
• 1/2 CUP CHOPPED WALNUTS
• 1/2 CUP RAISINS

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Preheat oven to 350 degrees.

Mix together flour, oats, baking powder, salt and spices. Cream together butter and sugar until fluffy; beat in egg. Add the dry ingredients and milk and mix well. Stir in the nuts and raisins.

Drop by teaspoons onto oiled baking sheet. Bake for 12 to 15 minutes, or until well browned. Remove to wire racks to cool.

Makes approximately dozen cookies. Recipe may be doubled.