Effortlessly Chuck

The name Oat Digestive Biscuit doesn’t sound sexy but I can assure you these cookies are nothing short of wonderful! Their delicious nutty sweetness and crumbly texture make them the perfect companion of your favorite afternoon cup of tea. The recipe is from Tartine cookbook.

SERVING SIZE

24 cookies

INGREDIENTS

3 tablespoons of milk

1 teaspoon of molasses

3 1/3 cup (300 g) of rolled oats

3/4 cup (80 g) of Oat Flour

1/3 cup + 1 tablespoon (70 g) of dark brown sugar

1 teaspoon of salt

1/2 teaspoon of baking soda

3/4 cup (170 g) of cold unsalted butter

PREPARATION

Preheat the oven to 350F and line a baking sheet with parchment paper.

Mix together in a small bowl the milk and molasses.

Using a food processor, place the rolled oats in bowl and process until finely ground. Add the oat flour, brown sugar, salt and baking soda. Process until well combined. Cut the butter into 1/4 in cubes. Add the butter and process until sandy. Add the milk mixture and process until the dough starts to come together.

Turn the dough out onto a work surface and knead until it comes together in one cohesive mass. Take 1 tablespoon of dough at a time and roll in between your hands to form a ball. Flatten the ball into a disc and place on the prepared baking sheet.

Bake 7 minutes. Rotate baking sheet and bake for 7 more minutes or until the biscuits are golden brown on the bottom and at the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

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