Cricket club committee meeting last night. Three-hour marathon (yes, I know you'd think 22 people just turn up for a game of cricket, but, believe me, a lot goes on that most of the 22 haven't begun to get to grips with). I took homemade digestives and someone asked for the recipe. It's from Hugh FW's new book, Every Day, and it's the first thing I've tried.
Two things: the instructions say to chill the paste before rolling out, but it's much more malleable when it's warm, so I think I'd leave this step out another time, perhaps chilling it after cutting the biscuits. ALSO it's best to make fairly small biscuits, as they are very short and crumbly.
These are good on their own (with a cup of tea) or with cheese. But I think I'd make half the quantity another time, this is a lot of digestives.
250g wholemeal flour
250g butter cut into cubes
250g medium oatmeal
110g soft brown sugar
pinch of salt
2 tsp baking powder
about 1 tbsp milk
Pulse the flour and butter to breadcrumbs, then add all the other dry ingredients. Add the milk drop by drop, you really only want as much as will bring the paste together. Press it into a disc (perhaps put it into the fridge for half an hour), and roll out thin. You'll need to dust it with flour, as it's very sticky. Cut into small rounds.
Put on a baking sheet (they can go close together because they don't spread at all) and bake for around 10 minutes at 180C. You should check them after about 7-8 minutes, as they burn fast, and will be ready much sooner if they are thin. Cool on a wire rack.
They're good, but the oatcakes I made the other day are cheaper, simpler to make, and don't have so much fat. Although I suppose they'd improve by being dipped in a little chocolate.
Saucisse de Couenne- pork rind sausage - “Everything but the oink.” Nothing goes to waste on a pig. Of all the nose-to-tail recipes I love, from Fergus Henderson’s slow-braised pork belly to M...
1 day ago