spelt and oat digestives

i haven't bought a dried biscuit in years..they're so many reasons why..food miles, excess packaging, trans fats, high salt content, unsustainable oil (palm oil) and ingredients that require mata hari code breaking skills for recognition purposes..and they're relatively expensive..see i've been known to gobble up a packet of vita wheats generously adorned with butter and vegemite in no time..when i'm peckish one or two little crackers just don't cut the mustard..it's a slice of home made and whole meal bread that does the trick for me..but..there are the occasional moments when a savoury biscuit is just the thing..for instance before a meal with some really good cheese and a little glass of red wine..nothing finer in my mind..

i came across this recipe yesterday and i made it pronto..it came well recommended so i had great faith in it..i think it's just about perfect for what i want and i can't tell you how pleased i am to now have a go to recipe for life's biscuits and cheese moments..

spelt and oat digestives

recipe from here

makes 7 dozen thin digestives

ingredients

1 3/4 cup oats

1 3/4 cups whole meal spelt flour

1/3 cup muscovardo sugar well pressed down

155 gms butter cut into small cubes

1/2 teaspoon (tsp) baking soda 

2 tsp salt (i used murray river salt)

milk

method

~ place the oats and flour in the bowl of a food processor and process until the oats are fine

~ add sugar, soda and salt and process until the sugar is well distributed

~ add butter and process until the mixture looks like bread crumbs

~ add a few tablespoons of milk at a time while pulsing the mixture and until it forms a ball

~ remove from the bowl and knead briefly to form a ball, flatten into a disk, wrap in cling film, and refrigerate for an hour or so

~ lightly dust the work surface with spelt flour, roll the dough thinly, and cut into desired shape

~ cook for 12-14 minutes at 180 deg c

notes: i've included the recipe because the original butter measurement was given in cups and spoons..what's with that? imagine trying to cram butter into a cup especially when it's cold..which it needs to be for these..it also needed more milk..and i've changed the method too to represent my experience of the recipe..it's a great dough to work with because it re rolls well..it doesn't suffer from lots of handling..and it doesn't spread at all when cooked so lots can be baked at once which was good for me because i rolled mine quite thin