Regular Country Style readers will recognise Fiona Weir Walmsley from her gardening column, Down the Garden Path. Our resident green thumb also happens to be a brilliant cook and has been teaching cooking classes at Buena Vista Farm in Gerringong, NSW, since 2013. In her new cookbook, From Scratch, Fiona shares the recipes for her favourite sweet and savoury treats…
DIGESTIVE BISCUITS
Has there ever been a less attractive biscuit name? Terrific bikkie, terrible title. I have messed around with ‘digestives’ for years and this is my humble offering, as close to a bought one as I could make it, all crisp and crumble. This is a biscuit designed to make you happy, whatever you’re called. This bikkie is particularly delightful topped with a small teaspoon of Lemon Curd. Just saying.
Makes approx. 24
130g (4½oz/1 cup) oats
200g (7oz/1¹⁄³ cups) wholemeal plain (all-purpose) flour, extra for dusting
½ teaspoon bicarbonate of soda (baking soda)
½ teaspoon salt
80g (2¾oz/¹⁄³ cup, firmly packed) brown sugar
150g (5½oz) cold butter, cubed
80ml (2½fl oz/¹⁄³ cup) full-cream (whole) milk
Preheat the oven to 170°C (340°F) and line a baking tray with some baking paper.
Blitz the oats in a food processor until they’re fine. Add the flour, bicarbonate of soda, salt and sugar and blitz briefly to mix.
Add the butter and pulse until it resembles breadcrumbs. Add the milk and pulse until it comes together. Wrap in plastic or wax wrap and rest in the fridge for half an hour.
Roll out thinly on a floured surface until the dough is about 5mm (¼ in) thick.
Cut out the biscuits with a cookie cutter and place them on the lined baking tray. Bake for about 12 minutes, or until the edges are golden. These biscuits will keep in an
