They are associated with a specific brand, but in reality the "digestive"They are a type of cookie like so many others, and there are many manufacturers that make them. We already know that they are called that because originally it was thought that the use of bicarbonate had antacid properties; today they have simply kept the name to identify some semi-integral cookies And not very sweet.
Anyone looking for a crunchy but soft texture, satiating but not heavy, perfect for wetting and very versatile, will enjoy these whole grain and oatmeal cookies. The original recipe proposes to bathe them in chocolate to turn them into a sweeter and tempting snack, or reduce the sugar to make them a complement to the cheese boards.Live to the PalateHow to make Digestive Cookies. Recipe
IngredientsFor 40 units
- Wholemeal spelled flour 120 g
- Spelled flour 300 g
- 70 g oat flakes
- Butter without cold salt 180 g
- Panela or brown sugar (better if it is wet) 110 g
- 3g coarse salt
- Baking soda 6 g
- Ground cinnamon 4 g
- 150 ml milk
- Honey bee 15 ml
- Essence of vanilla 2 ml
How to make whole-grain spelled and oatmeal cookies with cinnamonDifficulty: Medium
- Total time 45 m
- Processing 30 m
- 15 m cooking
- 1 hour rest
If we have a food processor, the dough becomes very easy in a moment. Place the flours, flaked oats, brown sugar or brown sugar, salt, baking soda and cinnamon in the robot's bowl, and add cold butter cut into small cubes. Process until everything is integrated and obtain as wet crumbs.
Add the cold milk and honey with the vanilla, and crush again, stirring the dough if necessary, until obtaining a homogeneous mass that can be integrated. Add a little more milk if it is very dry. If we don't have a robot, use a rod mixer or clean hands.
Divide in two, form discs and wrap each in plastic film. Take to the fridge for at least 1 hour. Meanwhile, prepare two trays and a clean work surface with two sheets of baking paper.
Preheat the oven to 175º C with fan. Take out a portion of dough and stretch on the paper using a roller, covering with the other half or using the plastic film. Leave a thickness of about 4-6 mm and cut round cookies about 6-7 cm in diameter. Spread on the trays and continue with the remaining dough.
Prick the cookies with a fork and bake one tray at a time for about 10-15 minutes, until golden brown or lightly toasted. It will depend on the size and thickness. Wait one or two minutes out of the oven before taking to a rack to cool completely.
With what to accompany the integral cookies
As always, this kind of whole grain oatmeal cookies Digestive style goes very well with a glass of cold or hot milk, vegetable drink, coffee or tea. If we are very greedy we can bathe them in molten chocolate, or paint a single face. They would also be very rich with chopped nuts or almonds. If we want them more salty, we can reduce the sugar by half or even less, and change the cinnamon for a little pepper.Live to the Palate Hazelnut biscuits with peanut butter and oatmeal: recipe for rustic pasta lovers