Ingredients to make about 12 digestives 100g wholewheat flour 100g medium oatmeal 50g soft brown or caster sugar a pinch of salt 100g butter 1-2 tablespoons milk Mixing Pre-heat the oven to gas mark 4/350F/180ºC (fan 170ºC). Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix. Shaping Roll with care using a dusting of flour on top and underneath to prevent sticking. When 3mm thick cut into 6-7cm discs re-rolling any trimmings. Place the discs on a lightly floured baking sheet. They will swell slightly so don’t overcrowd the trays Alternatively shape the biscuit dough into a neat little log. Divide this into twelve pieces. Flatten with a dough scraper and your fingers. I prefer this method of shaping because you don’t need to use as much flour to avoid sticking. This excess flour can make the biscuits a bit dry and dusty. Bake in the pre-heated oven for 15-20 minutes, until lightly browned and firmish to the touch. Remove from the oven and leave to rest for five minutes before transferring onto a wire rack. The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once you have made them, it is very rare they last that long! The flavour of the Mungoswells wholemeal flour I use for these makes them delicious. I enjoy these half coated with dark chocolate. Once the biscuits are cool, melt the chocolate in a wee dish in 30 second bursts in the microwave till the chocolate is just runny. Use a pastry brush to paint the chocolate onto each digestive. Leave them to cool on baking parchment. WHOLEMEAL DIGESTIVES

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Ingredients to make about 12 digestives

100g wholewheat flour 100g medium oatmeal 50g soft brown or caster sugar a pinch of salt 100g butter 1-2 tablespoons milk

Mixing Pre-heat the oven to gas mark 4/350F/180ºC (fan 170ºC).Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix.

Shaping Roll with care using a dusting of flour on top and underneath to prevent sticking. When 3mm thick cut into 6-7cm discs re-rolling any trimmings.Place the discs on a lightly floured baking sheet. They will swell slightly so don’t overcrowd the trays

Alternatively shape the biscuit dough into a neat little log. Divide this into twelve pieces. Flatten with a dough scraper and your fingers. I prefer this method of shaping because you don’t need to use as much flour to avoid sticking. This excess flour can make the biscuits a bit dry and dusty.

Bake in the pre-heated oven for 15-20 minutes, until lightly browned and firmish to the touch.

Remove from the oven and leave to rest for five minutes before transferring onto a wire rack.The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once you have made them, it is very rare they last that long! The flavour of the Mungoswells wholemeal flour I use for these makes them delicious.

I enjoy these half coated with dark chocolate. Once the biscuits are cool, melt the chocolate in a wee dish in 30 second bursts in the microwave till the chocolate is just runny. Use a pastry brush to paint the chocolate onto each digestive. Leave them to cool on baking parchment.

WHOLEMEAL DIGESTIVES