These humble digestive biscuits can be coated with melted dark chocolate for a slightly fancier version.
There are a few companies out there that offer a recycling service. They charge to collect your bags and you have to do the sorting yourself. Part of our rubbish collection which we pay for, includes recycling pick up. This is an added service which we get free of charge. For each recycling bag we leave on the pavement we get a free clear bag to replace it. And we do not have to sort out the recycling. We just dump everything in the bag and it is sorted at the recycling centre. This is part of a project to help people earn an income. A few months back the company offering this service stopped supplying the free bags. This did not bother me as I have a roll at home for when we have more recycling than bags. What amazed me was how many people complained about this.
Today’s inspiration ♥ Recipe For Digestive Biscuits ♥ can be found on Lavender and Lime Click To Tweet
Our community Facebook page was full of people moaning that they were not getting free bags. Surely just having the recycling picked up without you having to sort it is good enough? Well, for me at least I know I am more than happy with this arrangement. And we can recycle a lot more than is allowed for with the companies who charge. This includes everything except for items with traces of food and cling film. Ordinarily I would buy digestive biscuits and then the box would be recycled. With making my own there is one less thing to be placed into the clear bag and left outside for collection. I divided my batch of biscuits into three, one for a pie, the other for eating plain, and the third for some chocolate love.
Click on the links for conversions and notes.
- 170 g wholemeal flour
- 170 g rolled oats
- 150 g butter, cubed
- 2.5 mls bicarbonate of soda
- 55 g fructose
- 2.5 mls fine salt
- 15 mls milk
- Sieve the flour into a large mixing bowl
- Add in any of the bran that does not sift through
- Place the oats into a blender and blitz until roughly ground
- Sieve the oats into the bowl, adding any that does not sift through
- Rub in the butter using your fingertips
- Add the bicarbonate of soda, fructose and salt and mix in
- Add the milk and mix to form a dough (you might need to add more)
- Once the dough holds together shape into a ball and flatten into a disc
- Cover with cling film and refrigerate for 30 minutes
- Preheat the oven to 180° Celsius
- Roll the dough out between two sheets of baking paper to 4mm thick
- Cut out your biscuits and place onto a lined baking tray
- Use a skewer to punch the holes into the biscuits
- Bake for 16 minutes and then remove the tray from the oven
- Leave the biscuits to cool on the tray for 5 minutes and then place onto a wire rack to cool completely
- Once cooled you can cover one side with melted chocolate
- Store in an airtight container
Disclosure: The recipe is printed with permission and forms part of a review. This post is in line with my blogging policy.
Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
Inspiration published on Lavender and Lime April 21:
- 2016 – Duck Braised In Master Stock
- 2014 – Cari Ga | Chicken Curry With Sweet Potatoes
- 2013 – Interview With Jackie Cameron
- 2012 – Friday’s Food Quiz Number 17