Digestives

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• Step 1

  Put the flour, oatmeal, bran, salt, baking powder and sugar
  into the bowl of a food processor. ‘Pulse’ several times until
  everything is thoroughly combined.

• Step 2

  Add the chunks of butter and run the machine until the
  mixture looks like fine crumbs. With the machine running,
  add enough milk through the feed tube to bring the mixture
  together into a firm but not dry dough. (You can also make the
  biscuit mixture by combining all the dry ingredients in a mixing
  bowl, then rubbing in the butter and finally stirring in the milk
  with a round-bladed knife.)

• Step 3

  Lift the dough out of the processor bowl, flatten into a thick
  disc and wrap in clingfilm. Chill for 30 minutes until firm.

• Step 4

  Set the disc of dough between 2 sheets of clingfilm or
  baking paper and roll out 4mm thick. Stamp out rounds with
  the plain cutter and set slightly apart on the greased baking
  sheets. Gather up the trimmings and work them together, then
  re-roll and cut out more rounds.

• Step 5

  Prick each round several times with a fork, then chill in the
  fridge for about 10 minutes. Meanwhile, heat your oven to
  190°C/375°F/gas 5.

• Step 6

  Bake the biscuits for 10–12 minutes until golden and slightly
  darker around the edges. To make sure the biscuits cook
  evenly, rotate the sheet or sheets after 5 minutes. Remove the
  sheet or sheets from the oven and set on a heatproof surface

  Leave the biscuits to cool and firm up for 5 minutes, then
  transfer them to a wire rack. When cold store in an airtight
  container for about a week.

• Step 7

  SAVOURY DIGESTIVES
  Make up the basic recipe but reduce the sugar to 50g. Add
  an extra 1/4 teaspoon sea salt plus 1/2 teaspoon garam masala,
  1/4 teaspoon crushed dried chilli and a pinch of cumin seeds.
  Roll out in the same way and cut out 5cm rounds. Chill, then
  bake for about 8 minutes. Makes about 35.

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