Homemade Digestive Biscuits/ Graham Crackers
#Wheat&oats #Healthy #Crunchy
Digestive Biscuits or the so-called Graham Crackers are very common nowadays. Easily available everywhere.
But what about Homemade Digestive Biscuits?
Especially when it is so easy to make and that too with very few ingredients.
Another plus point of homemade digestive biscuits is that you know very well what exactly you are using and can increase or decrease the quantity of certain ingredients ( of course not all ).
A few months back, when I thought of trying out these biscuits, I googled and obviously came across a whole lot of recipes.
Of all the recipes, I bookmarked one recipe.
And I am glad that it worked very well for me.
I adapted this recipe from cookwithpriyanka.com
However, inspired by my successful trial of Bourbon Biscuits, made minor changes to these.
Like I also added little bit of oil along with butter. I have seen that butter and oil, when used in combination, results great.
Also, added sesame seeds and poppy seeds to it.
No doubt, the result was good.
However, I made these in winters ( first time), so these seeds suited well but in summers you can avoid these or reduce the quantity.
Lastly, I replaced baking soda with baking powder.
When I tried these, the result was awesome.
Perfect crunch. I wish I could make you hear that crunch. The taste was also toooo good.
Hubby liked it a lot.
He also gave the compliment that those were better than store-bought ones.
These are extremely healthy as you can see in the ingredients. At the same time, taste is also not at all compromised.
So, let’s make our dear ones happy by baking these digestive biscuits.
- 3/4 Cup Wheat flour
- 3/4 Cup Oatmeal
- 1/2 Cup Brown sugar
- 1/2 tsp Baking powder
- 1 Tbsp Sesame seeds (Optional)
- 1 Tbsp Poppy seeds (Optional)
- 45 gms Butter ( see Note 1 )
- 1 Tbsp Cooking Oil
- 1-2 Tbsp Milk ( see Note 2 )
- Sift wheat flour, oatmeal and baking powder.
- Add brown sugar, sesame seeds and poppy seeds.
- Mix all the dry ingredients well.
- Rub in cold butter and oil so they resemble crumbs.
- Do the fist test, that is when held between your fist should leave a fist impression when left.
- Now make a dough of it using milk very miserly, 1 tsp at a time.
- Just gather it into a ball and don’t knead it too much.
- Once it is gathered, wrap in cling film and refrigerate for 15-20 min. ( see Note 3 )
- Keeping the dough in between plastic sheets, roll it and cut roundels using a cookie cutter or a katori ( steel bowl ). ( See Note 4 )
- Keep these roundels on parchment paper and again refrigerate for 10-15 minutes.
- Preheat oven to 180 degrees for 10 min.
- Bake for 15-18 min.
- Keep on a wire rack till cools down.
- Store in an airtight container.
- Serve with love, tea/coffee optional.
- I used normal Amul butter which is salted. If using any unsalted butter then add a pinch of salt to the dry mix.
- The quantity of milk may vary depending on the quality and thickness of flours.
- Keeping the dough in refrigerator gives it resting time and makes it easily workable.
- Don’t use dry flour while rolling. If you roll placing in between plastic sheets, there wouldn’t be any problem.
Related Recipes Bourbon Biscuits
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