By souha ammar
OAT DIGESTIVE BISCUITS
Makes (from my own experience) around 36 cookies (1 tbsp each, around 5.5 cm in diameter when cooked.
Inspired and adjusted Fr Tartine Revisited edition Cookbook
Updated at: Thu, 01 Feb 2024 20:39:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories81.9 kcal (4%)
Total Fat4.6 g (7%)
Carbs8.9 g (3%)
Sugars1.9 g (2%)
Protein1.5 g (3%)
Sodium45.9 mg (2%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
36 servings
Instructions
Step 1
Preheat the oven to 350°F [180°C] and line a baking sheet with parchment paper or a nonstick liner. Note: I used 150° on our oven
Step 2
In a small bowl, stir together the milk and molasses.
Step 3
The dough can be made in a food processor or by hand. If using a food processor, place the rolled oats in the bowl and process until finely ground. Add the oat flour, brown sugar, salt, and baking soda and process until well combined. Cut the butter into 1/4 in [6 mm] cubes. Add the butter and process until sandy. Add the milk-molasses mixture and process until the dough starts to come together.
Step 4
If you are not using a food processor, mix the oats in a spice grinder or blender until finely ground. Place the ground oats into a large bowl and add the oat flour, brown sugar, salt, and baking soda. Whisk together until well combined. Cut the butter into 1/4 in [6 mm] cubes. Add the butter and rub it in with your fingers until it reaches a sandy texture. Add the milk-molasses mixture and combine with a spatula until the dough starts to come together.
Step 5
Turn the dough out onto a work surface and knead a few times to bring it together into a cohesive mass. Take 1 Tbsp of dough at a time and roll it between your hands to form a ball. Flatten the ball into a disc and place it on the prepared baking sheet, flattening it more if needed to form a flat disc about 1/4 in [6 mm] thick.
Step 6
Bake for 7 minutes. Rotate the sheet and bake for 7 minutes more, or until the biscuits are golden brown on the bottom and the edges. Cool on the baking sheet for 5 minutes before transferring the biscuits to a wire rack. These biscuits can be stored in an airtight container at room temperature for up to 1 week.
