
Digestive biscuits makes 24 cookies Prep: 10 minutes Cook: 10 minutes The perfect biscuit to dunk in a cup of tea. These digestive biscuits are so simple to make and perfect to have on hand when you want a little treat to go with that morning/afternoon cuppa. Ingredients 225 g wholemeal flour 1 tsp baking powder 1/2 tsp salt 90 g coconut sugar 80 g coconut oil, cold 60 ml Pureharvest NOM Barista Instructions 1. Line a baking tray with baking paper or simply grease with a little oil. Preheat the oven to 180 degrees celsius fan forced. 2. Mix the flour, baking powder, salt and sugar together together in a food processor. Add the cold coconut oil and pulse to form a breadcrumb like consistency. You can also do this step by hand, just rub the mixture together using fingers to disperse the coconut oil evenly throughout the flour mixture. 3. Pour into a mixing bowl and add the milk. Bring to mixture together with your hands to form a dough. Be gentle and patient here, it will appear very crumbling to begin but it will come together to form a dough. 4. Roll the dough out until about 1/2 cm thick and cut into round disks using a cooking cutter. Repeat with the scraps and make more cookies. 5. Place onto the baking tray. Bake in the oven for about 10 minutes or until golden brown. Allow to cool slightly on the baking tray, then turn onto a cooling rack to cool completely. Will last in an airtight container for at least a week Share this recipe Print recipe

Digestive biscuits

makes 24 cookies
Prep: 10 minutes
Cook: 10 minutes

The perfect biscuit to dunk in a cup of tea. These digestive biscuits are so simple to make and perfect to have on hand when you want a little treat to go with that morning/afternoon cuppa.

Ingredients

225 g wholemeal flour
1 tsp baking powder
1/2 tsp salt
90 g coconut sugar
80 g coconut oil, cold
60 ml Pureharvest NOM Barista

Instructions

1. Line a baking tray with baking paper or simply grease with a little oil. Preheat the oven to 180 degrees celsius fan forced.

2. Mix the flour, baking powder, salt and sugar together together in a food processor. Add the cold coconut oil and pulse to form a breadcrumb like consistency.
You can also do this step by hand, just rub the mixture together using fingers to disperse the coconut oil evenly throughout the flour mixture.

3. Pour into a mixing bowl and add the milk. Bring to mixture together with your hands to form a dough. Be gentle and patient here, it will appear very crumbling to begin but it will come together to form a dough.

4. Roll the dough out until about 1/2 cm thick and cut into round disks using a cooking cutter. Repeat with the scraps and make more cookies.

5. Place onto the baking tray. Bake in the oven for about 10 minutes or until golden brown. Allow to cool slightly on the baking tray, then turn onto a cooling rack to cool completely.

Will last in an airtight container for at least a week

Share this recipe