Einkorn flour digestive biscuits
The wheaty flavour of this great, classic British biscuit is intensified when baked with einkorn flour. For authenticity use a hard fat such as butter or lard, rather than margarine or a butter substitute.
Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- 6cm round cutter
Method
1
Preheat the oven to 220°C/gas mark 7 and line a large baking tray with baking parchment
2
Place the sugar and salt in a jug and add the boiling water, stirring until the sugar and salt have dissolved
3
Put the flour and baking powder into a bowl and stir to combine. Rub in the fat until you have a mixture that resembles very fine breadcrumbs
4
Add the prepared sugar and water solution and stir to make a soft dough. Cover and chill for 30 minutes
5
Lightly flour a clean work surface and roll out the dough to the thickness of a pound coin
6
Press the biscuit cutter into the dough and gently lift each round of dough onto the lined baking tray
7
Gather together the offcuts and press them together to make another ball of dough. Roll the dough out again and cut out more biscuits
8
Prick each biscuit a few times with a fork then bake for 6–7 minutes, until lightly golden
9
Remove from the oven and allow to cool before storing in a tin
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