Digestive Biscuits with Raisins

By foodiva

Ingredients

• 1 cup (100 g) wholewheat flour
• 1 cup (100 g) rolled oats
• 4 tbsp sugar
• 1 tsp baking powder
• 3 tbsp raisins
• pinch of salt
• 1 stick butter (100 g) butter, at room temperature
• 2 tbsp milk

Preparation

Step 1

Directions

Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency.Let the dough rest 15 minutes in the fridge.

Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.

Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.

Bake for about 15-18 minutes until lightly brown.

Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.